LONDON, Nov 27 — In this clip, Jamie Oliver shows you how to take roast duck to the next level with a brilliant new twist.

Marinades and rubs are a sure-fire way to add flavour to any grilled meats. And in this fantastic recipe, Oliver creates a rub that has “bags of flavour” as he puts it, by combining Chinese five-spice powder with Assam tea leaves, black pepper and salt.

He drizzles olive oil over the duck to help the rub stick to the skin and evenly coats the duck all over with the rub mixture. The duck is left to cook in the over for an hour and 20 minutes at 180°C.

For the gravy, Oliver chops carrots, onions and garlic and places them under the roasted duck. The duck is put back into the oven to cook for a further 40 minutes.

Oliver adds ginger and chilli to the roasted carrots, onions and garlic before adding some flour to the pan. He adds more of the Assam tea into the mixture, together with soy sauce and cooks down till a thick gravy consistency.

Oliver serves the duck with brown rice, a side of steamed greens. He’s also got a nifty tip on how you can use the duck fat that has rendered out.   

Jamie Oliver shows you how to take classic roast duck to the next level with a brilliant new twist using Assam tea leaves.