Lacquered Duck from Oven with Roasted Vegetables – with Asian Touch

NOTE: The duck is not burned, but the "dark" results from the photos and from the glazing. The duck is perfect. Preheat the oven to 180 degrees (convection not suitable). Cut the duck in half with poultry shears. Rinse the halves thoroughly under cold water, pat dry and rub 2 tablespoons of oil and a little salt all around.

Now place the duck halves with the fleshy side up on a baking tray lined with baking paper and slide the tray on the second rail from below into the preheated oven. Leave the duck there for about 80 minutes.

For the "varnish", mix the apricot jam with 50 ml soy sauce and 50 ml chilli sauce and boil down until thick in about 2 minutes. After the 80-minute cooking time has elapsed, increase the oven temperature to 220 degrees and coat the duck halves with a little glaze. Fry for 5 minutes, then "paint" the duck again and season with pepper. Oven grill in addition

Switch on, brown the duck for another 5 minutes, switch off the stove. Open the oven door and keep the duck warm in the oven.

In the meantime, clean and wash pak choy or chard and cut off the stalk. Put a little oil in the pan / wok and cook the chard / pak choy for about 8 minutes, set aside. Now cook the peppers, corn on the cob and the sugar snap peas in a little fat for about 4 minutes and add the pressed garlic. Also set aside.

Shortly before the end of the cooking time, put the vegetables together, heat them briefly in a pan and add the rest of the soy and chilli sauce, season to taste. Possibly add seasoning. Carve the duck accordingly and arrange on a platter with the vegetables and rice. Good Appetite.

This goes well with a wild rice mix, jasmine or basmati trip