Roast Duck

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Roast Duck

Roast Duck

My family love a traditional Sunday roast and so do I, but sometimes it’s nice to have a change. I love making Roast Duck is one of our favourites.

I don’t like roast duck that’s been well done, so I always cook it fast in a short time.

I am great believer that not all ducks taste the same – I always buy mine from a local butcher as I have proved that it can really taste a great deal better than a lot of the supermarket offerings. I’m pretty sure this is down to the way they’re fed and their environment – it’s widely believed that happy birds taste better!

It’s a shame we don’t really eat that much duck here in the UK –  it’s not too expensive, I’ve generally found them to be fairly inexpensive….. that is until we get near Christmas – they seem to shoot up then, for obvious reasons.

It’s a shame that we don’t seem to see roast duck appearing so much on restaurant menus – I wonder why that is?, Maybe it’s partly due to the belief that a leg should be served very well done and the breast quite rare, so perhaps chefs find it easier to take it off the menu all together, if that’s the case, then well done chefs!

Lets see how this bird is prepared and cooked:

 

Print Recipe
Roast Duck
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Course
Prep Time 10 minutes
Cook Time 1hr 20 minutes
Servings
portions
Ingredients
Course Main Course
Prep Time 10 minutes
Cook Time 1hr 20 minutes
Servings
portions
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to gas mark 5/190c then pour 1 glass of water into a roasting dish with a grill to sit the duck on.
  2. Place the duck in a large bowl, then pour over the soya sauce and massage well including the inside.
  3. Put the duck upside down on the grill on the prepared dish with the water in - make sure the duck is not touching the water. Cook for 30 mins.
  4. Stuff the duck with the home made stuffing (see the note below for the link) then cover just the drum sticks with foil, so they don't burn before the duck is cooked.
  5. Now cook for 1hour on a high heat.
  6. Take the duck out and decorate like the picture or as you wish.
Recipe Notes

The reason for adding the water is so that when the fat from the duck drops, it wont splash everywhere, and smoke your oven up.

Here's the recipe for the Thyme and Lemon Stuffing with Cranberries that I have made to go with this duck.

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