Cut onion and oranges into 1.5 cm slices.
Create a trivet on the base of a baking tray using your onions, celery, oranges and spices.
Place your 2 duck halves on your trivet skin side down.
Marinate your duck with honey, soy, macadamia nuts, orange juice and finely sliced orange rind.
Pour chicken stock into the base of the baking dish covering the trivet (Do not pour over the duck as it will wash away your marinade).
Cover baking dish with foil and cook at 250C for 30 minutes.
In a mortar and pestle, break down a hand full on macadamia nuts with 1/2 a cup of celery and 1 tbsp of honey and 1 tbsp of soy. Create a nice smooth paste.
After 30 minutes remove duck from oven. Flip the duck halves so the skin is face up and baste with juices in baking dish. Cover duck with paste from mortar and pestle and a little more honey.
Pop back into the oven at 250C until duck skin becomes crispy.
Serve on a bed of basmati rice.
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