I’ve never cooked a whole duck before, and Boxing Day of course was the day I had to do that for the first time >_<
It turned out just fine, and I actually preferred the duck cold the next day (of course, there are leftovers at Christmas!) My dad suggested I should add some Chinese spices and stir-fry it. Thanks for the idea dad!
Ducks have a lot of fat in the skin, so you need to prick the skin all over with a skewer so that it can be released – the fat, in turn makes for great roast potatoes, so don’t throw it away!
Ideally, you want to place your duck, when roasting it, on a trivet so that it doesn’t sit in all the fat. The roasting tray that I have, has got a rack which the bird sat on to roast.
Duck is okay to be served a little on the pink side, so don’t be alarmed if you see this on the meat.
- 1 duck
- 1 orange, zested then halved
- 3 sprigs fresh rosemary, chopped
- ¼ nutmeg, grated
- 4 garlic cloves, peeled and crushed
- 2 tsp sea salt
- 3-4 sprigs fresh rosemary
- Prick the duck skin all over with a skewer
- In a pestle and mortar, smash together the orange zest, chopped rosemary, nutmeg, garlic and sea salt
- Rub the mixture all over the duck skin as well as the inside
- Place the orange halves and stalks of rosemary inside the duck
- Place the duck on a rack in a roasting tray and roast, uncovered for 2 hrs at 180C/350F/Gas Mark 4
- Leave to rest for about 20 minutes covered in foil before serving
This post is part of Cook, Craft, Create: December 2013, why not check out the other ideas this season?