Looking for the
perfect Roast Duck
Withcrispy skinandsoft tender meat?
We have tried to get this Recipe absolutely Perfect
and, after years of work, this is as close as we can get.
The sticky concentrated orange sauce - with its garlicy
and honeyed sweetness and the slight sharpness
of the Lemon juice and the mellowness of the
Balsamic vinegar, compliment the crispy, perfectly
cooked skin and the tender, juicy meat.
Watch David prepare and roast a Duck on the video below and then come
back here for all the details.
Whole Duck - about
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.
2 Large Oranges - Juice and
2 Cloves of Garlic (mashed).
1/2 a pint of Chicken Stock.
2ozs. of Sultanas.
2 Tablespoons of Honey.
1 Tablespoon of Balsamic
1 Heaped Teaspoon of
Cold Water to slake.
Feature: Printer Friendly Recipe Pages for your
Right first make your boiling Marinade - Put
all the ingredients in a large
pot and bring to the boil. Boil for ten
minutes and then reduce to a simmer.
Then prepare your Duck - using a sharp kitchen
knife cut the
leaving just one wing bone (see video slideshow below).
Now make two cuts into the carcass parallel
with the wing bones. (to let the fat escape during cooking).
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.
Now - let it dry for at least an hour.
Meanwhile prepare the sauce.
Put all the ingredients - except the cornflour
and water - into a pan and bring to the boil
Let the mixture reduce by half.
Now - slake the cornflour in some of the cold
water and Whisk it into the sauce until you acheive the required
Roast the Duck on a wire rack over a roasting
tray containing water
for an hour and a half in a hot oven 400ºf./200ºc.
Now you're ready to serve - cut the duck into
four quarters and spoon over the Sauce.
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