Ingredients:
Method:
Put washed duck in sink on a plate and pour one kettle full of boiling water over the bird slowly. Turn half way through and coat back. Watch how the skin shrinks. This tightens skin and closes pores
Using wooden or metal sticks to hold duck, stick through the end of the end in a horizontal set up. You will need a few as they have to hold the weight of the bird.
Preheat oven to 180 and leave out the top shelf. Make sute the dish to catch fat and do spuds is on very bottom shelf. Feed the sticks through the shelf its self until duck is suspended.
Put spuds and parsnips in the tray under the bird and roast away.
When bird is beginning to brown, remove and glaze. Glaze is two large tablespoons of marmalade with a dash or two of hot watch stirred in to make more of a liquid. Brush the bird with this mixture.
Place back in the oven and continue to roast. Keep an eye on it as the marmalade has a lot of sugar and will burn. That is why you want the duck well cooked first.
Decorate with trimmed orange pieces and zest before carving.
You'll find that as the duck is handing in the oven and the skin is tight the fat will drain away a lot better and run off. You will need to drain from tray underneath otherwise youu'll deep fry spuds. It does however, give the spuds a great taste.
- Sausage meat - about 3 sausages worth
- Breadcrumbs - one large white end crust
- Handful of roughly chopped walnuts
- 1 zest of an orange
- Quarter of white onion finely chopped
- 1 egg yolk
- Salt / pepper
- Orange trims
Method:
Put washed duck in sink on a plate and pour one kettle full of boiling water over the bird slowly. Turn half way through and coat back. Watch how the skin shrinks. This tightens skin and closes pores
Using wooden or metal sticks to hold duck, stick through the end of the end in a horizontal set up. You will need a few as they have to hold the weight of the bird.
Preheat oven to 180 and leave out the top shelf. Make sute the dish to catch fat and do spuds is on very bottom shelf. Feed the sticks through the shelf its self until duck is suspended.
Put spuds and parsnips in the tray under the bird and roast away.
When bird is beginning to brown, remove and glaze. Glaze is two large tablespoons of marmalade with a dash or two of hot watch stirred in to make more of a liquid. Brush the bird with this mixture.
Place back in the oven and continue to roast. Keep an eye on it as the marmalade has a lot of sugar and will burn. That is why you want the duck well cooked first.
Decorate with trimmed orange pieces and zest before carving.
You'll find that as the duck is handing in the oven and the skin is tight the fat will drain away a lot better and run off. You will need to drain from tray underneath otherwise youu'll deep fry spuds. It does however, give the spuds a great taste.
