This Bimbimbie Duck goes beautifully with an Asian salad.
Ingredients
1 x 1.5kg - 2kg Bimbimbie Duck
1 x orange
1 large knob butter
Chinese FIve Spice
Method
Rinse your duck and pat dry with a paper towel.
Cut orange in half and squeeze over duck, rubbing in juice.
Place orange halves and butter into duck cavity.
Rub the Chinese Five Spice into the skin.
Put into a roasting dish and roast in an oven at 150*c. for about 2 hours.
Keep basting the duck during cooking with the juices from the roasting dish.
Information on the Bimbimbie Ducks:
Muscovy
The Muscovy is a native South American duck and appears to be the only domestic duck breed which is not a descendant of the Mallard. The Muscovy belongs to a separate species to other domestic ducks and geese. Consequently the progeny that results from crosses between the two groups are sterile. The Muscovy is considered an all over meat duck with one of the lowest fat content of any game bird. The meat of the Muscovy is not at all greasy and is much more like veal than like poultry.
Pekin
The Pekin is an attractive, large white duck. They are usually bred for meat but are just as useful in the garden. The Walt Disney animated character Donald Duck was based on a Pekin duck. Pekin duck meat is a good source of Iron, Niacin (B3) and Selenium. The Meat is very tender and mild and well suited for a range of dishes.
Rouen
The Rouen ducks were originally bred in France and retain the colouring of the native Mallard. They are second only to Pekin and Muscovy in size and are said to have the most flavourful meat being leaner than the Pekin. The Rouen is a fine quality duck that has a thick meaty breast and a good flavour. It is considered a superior meat bird and the duck of choice for chefs in Europe where it is more commonly found. The meat is also quite dark.
