Roasted Duck with Honey & Buckwheat

Ingredients

• 11 whole duck (2kg)
• 24 tbsp wild honey
• 33 tbsp soy sauce
• 42 tsp five-spice powder
• 5200g buckwheat
• 6500ml chicken stock
• 72 apples (cored and quartered)
• 850g butter
• 92 tbsp brown sugar
• 10200g fresh lingonberries
• 11100ml red wine
• 12Fresh thyme
• 13Fresh rosemary
• 14Salt and pepper

Instructions

1. 1Score the duck skin all over and marinate overnight in honey, soy sauce, and five-spice powder.
2. 2Roast at 180°C for 90 minutes, basting with the pan juices every 20 minutes.
3. 3Increase heat to 200°C for the last 15 minutes to achieve a lacquered, crispy skin.
4. 4Cook buckwheat in seasoned chicken stock for 15–18 minutes until tender and fluffy. Season and stir in a knob of butter.
5. 5Caramelize apple quarters in butter and brown sugar in a hot pan until golden and tender.
6. 6Make lingonberry sauce: cook berries with red wine and a touch of honey over medium heat until thickened to a glossy sauce.
7. 7Rest the duck for 10 minutes before carving into portions.
8. 8Plate with a mound of buckwheat porridge, caramelized apples alongside, and drizzle generously with lingonberry sauce.