For the Duck, Marinade and Glaze

• Mix all marinade ingredients together and brush all over duck.
• Place garlic, ginger, spring onions and star anise inside duck cavity
• Place duck inside vac pack and seal. (If you don’t have a vac pack pouch use 2 zip lock bags, push out all the air and close)
• Poach the for 90 mins in water at 60’c
• Remove poached duck from bag and pat dry with kitchen towel
• Combine hoisin and oyster sauce and brush inside duck cavity only
• Sprinkle salt over duck skin
• Combine red vinegar and heated maltose and brush over duck skin
• Leave duck uncovered in fridge overnight to dry out duck
• Cover duck wing bones with tin foil to prevent charring
• Place duck in oven at 220’c for 40mins
• Leave to rest for 10mins before carving

Brussels Sprouts

• Deep fry Brussels until crispy and golden 1-2mins remove from oil and drain on kitchen paper
• Transfer to mixing bowl and toss with remaining ingredients
• Serve with lemon on the side

Lemongrass Honey

• Blend all ingredients and pass-through sieve

Pickled Red Chilli

• Slice Red Chillies on angel, warm rice vinegar and pour over chillies, leave overnight

Star Anise Salt

• Combine ingredients

Butternut and Ginger Puree

• Cut Butternut in half, remove seeds, add butter, salt & pepper
• Place both halves back together, wrap in tin foil and bake in the oven for 40mins at 170’c
• Once cooked scoop out cooked flesh
• Place 200g of butternut flesh into food blender with 100g Ginger Syrup, 6g Salt and blend until smooth.
• Serve garnished with Sprinkle of toasted pumpkin seeds

Ginger Syrup

• Heat Lemon Juice, Sugar and Chilli
• Squeeze Ginger juice into syrup then add the pulp, leave to cool and passthrough sieve

Toasted Pumpkin Seeds

• Toss seeds in oil and salt, bake in oven 170’c until golden (10-12Mins)