I bought a whole duck because it was on special. I like duck, but have never cooked until now. It’s always been a treat in restaurants. Turns out it’s not much different to cooking a chicken! And a tasty change if you’re looking for something different. This recipe is a mix of a few I looked at which the fella actually cooked and had ready for me on return form the gym. Hurrah!
2/3 carrots (unpeeled and cut in to chunks)
1 whole onion cut in to 3 rings
Few sprigs of rosemary and sage
Salt and pepper
Preheat the oven to 220ºC.
Wash the duck and pat dry with kitchen paper.
Put the sprigs of thyme and rosemary in to the carcass. Prick the skin all over with a sharp knife – just piercing it. Season with salt and pepper.
Lay the vegetables on your baking tray in the centre then place the duck on top. Cook for 20 minutes then turn the oven down to 180ºC for about 1.5 to 2 hours, basting every 20/30 minutes throughout.
Once the duck is ready (you’ll know because if you tip it up the juices will run clear) remove from the oven, place on a chopping board and let it rest for 10 minutes after pouring all of the fat out of it in to the tray. Put the roasted veggies on the board too (you may need to neuk these in the micro before serving as they’ll cool down quickly).
Spoon the fat out of the tray and in to a jar – keep this, it’s awesome for roast potatoes!
While the duck is resting you can make the gravy.
Place the tray with the juices on the hob (mine rests across 2 hot plates which I have on a low heat) and then scrape all of the bits stuck to the bottom of the tray with a wooden spoon – this is the stuff that makes it really tasty.
Add a teaspoon of arrowroot powder to the pan and make a thick paste with the juices. Then add your chicken stock (mine’s from the freezer the last time I made roast chicken!) – about 200 mls (depending on how thick you like it too). Turn the heat on low under the pan and stir until smooth. When you’re ready sieve the liquid to leave smooth, silky perfect gravy!
Now you can carve the duck and serve with your roasted veg from the tray. Carving a duck is tougher than carving a chicken, so the fella did that too 🙂
I also made stock from the duck bones left over. Plus there was some leftover duck for another dish!