The Perfect Roast Duck Recipe

With Crispy Skin and Soft Tender Meat?

Go ahead and try it yourself!

Good Luck!

• 1 Whole Duck - about 3lb./1.4Kilos.

For the Boiling Marinade.

• 1 Quart of Water.
• 6 Cloves of Garlic
  (skin on - bashed).
• 6 Bay Leaves
• 4 Pieces of Star Anise
• 2 Teaspoons of Salt.
• 1 Teaspoon of Spanish Paella Coloring
  
  (Colorante) or Orange food coloring.

For the Sauce.

• 2 Large Oranges - Juice and Zest.
• 1 Lemon - Juice of.
• 2 Cloves of Garlic (mashed).
• 1/2 a pint of Chicken Stock.
• 2ozs. of Sultanas.
• 2 Tablespoons of Honey.
• 1 Tablespoon of Balsamic Vinegar.
• 1 Heaped Teaspoon of Cornstarch
  
  (Cornflour).
• Cold Water to slake.

1. Right first make your boiling Marinade - Put all the ingredients in a large pan and bring to the boil. Boil for ten minutes and then reduce to a simmer.
2. Then prepare your Duck - cut the wings off leaving just one wing bone (see video slideshow below).
3. Now make two cuts into the carcass parallel with the wing bones. (to let the fat escape during cooking).
4. OK - then put a butchers hook (or any kind of Hook you can find) into the neck of the Bird - and pour the boiling marinade all over, using a ladle. This will help to loosen the fat, crisp the skin and also give a nice color to the Duck.
5. Now - let it dry for at least an hour.
6. Meanwhile prepare the sauce.
7. Put all the ingredients - except the cornflour and water - into a pan and bring to the boil
8. Let the mixture reduce by half.
9. Now - slake the cornflour in some of the cold water and Whisk it into the sauce until you acheive the required consistency.
10. Roast the Duck on a wire rack over a Roasting tin of water for an hour and a half in a hotish oven 400ºf./200ºc.
11. Now you're ready to serve - cut the duck into four quarters and spoon over the Sauce.
    

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