Roast Duck

This is a delicious way of preparing duck which was gleaned from a cookery class by Dave at Luv-a-Duck

1. Pre heat oven to 190°C. Place duck on a rack in a roasting tray.
2. Ensure the vent end of the duck is open to allow even cooking. Never stuff the duck as it prevents even cooking and will absorb moisture and the stuffing will go soggy, cook the stuffing separately. Place your favourite herbs, zest or orange or garlic inside the cavity for a wonderful aroma while the duck is cooking.
3. Season with sea salt and freshly ground pepper.
4. Roast for approx 1 hr per kg until golden brown then remove duck from oven and leave to rest for 20 mins.
5. To serve cut out the 2 breasts and the 2 legs or shred the meat from the bones.
6. There will be quite a bit of fat in the bottom of the roasting tray (this is good). Pour this off and leave to cool. The fat will come to the top and the juices will settle on the bottom. Use the juices to make your sauce and store the fat in the refrigerator to cook the world’s best roast potatoes.
7. Duck reheats really well so cook it ahead of time or the day before, joint it when it is cold and then reheat the portions skin side up in a hot oven or under a hot grill.
   8.Always serve the sauce on the plate, not over the crispy skin of the duck.

Hints and Tips on Roasting Duck

• When roasting a duck, place on a rack in a baking tray so the fat can drain freely.
• Ensure the vent end of the duck is always open. This allows the heat to cook the meat from the inside as well as the outside.
• Never stuff the cavity of a whole duck. This prevents hot air entering the duck cavity.
• A few herbs, zest of an orange or some star anise placed inside the cavity will give a good aroma and add to the flavour when cooking.
• For a crispier skin, wipe the uncooked duck dry with kitchen paper and sprinkle a little salt on the skin.
• Always roast a duck in a hot oven approx 190°C.
• Duck reheats really well, so why not cook it the day before, joint it when it’s cold and reheat in a hot oven or under the grill for a duck dinner with ease!
• If you reheat the duck and want the skin to be crispier, dab the skin with kitchen paper and place under a hot grill or in the oven.
• Duck, as with all meats and poultry, should rest after cooking to allow the juices to settle. It also makes the meat easier to handle.
• Always serve the sauce on the plate and the duck on top. Putting sauce on the crispy skin will make the skin go soft.
• For a sweet sauce, add a couple of teaspoons of cranberry sauce.
• When making sauce, instead of using water, use orange juice for a quick traditional Duck a l’Orange.