Roast Duck

Directions

• The Duck
• Remove duck from packaging. Under cold water wash the duck throughly inside and out. Then pat dry really well with paper towel inside and out.
• Remove the wing tips and the neck bone leaving the skin of the neck completely intact
• Bring a large pot of water to the boil. Using the skin of the neck lower the duck into the boiling water. Leave in the water for 20 seconds then use the skin of the neck to remove. This step will aid crispy skin later.
• Into the cavity place the orange and any aromatics, spices and herbs of your choice.
• Close the cavity by stitching it up with a bamboo skewer. Pinch the sides of the cavity skin and then weave the bamboo skewer through in a zig zag pattern until completely sealed. Refer to video for this step if need be.
• Brush duck all over with olive oil. Then sprinkle salt all over liberally. This will also aid the crisping of the skin. Place the duck into a pre heated oven 200c and roast for 10 mins. Remove then baste. Place back into the oven another 10 mins, remove then baste. Repeat this process for a total of 4 times or 40 mins in total. There should be a nice and even golden colour all over.
• Now cover the tray in foil. Create a tight seal so the duck can now steam under the foil. Place into oven and roast for 50 mins
• Once cooked. Remove foil and allow duck to cool before deboning
• Deboning the duck and making the sauce
• Once the duck has cooled completely cut the duck in half down the middle through the breast bone length ways. Any of the aromatics, herbs, spices and orange, remove and place to one side. Now, take one half of the duck and using your fingers remove any visible bones above the breast meat and thigh. Gently use your fingers to seperate the meat from any bone. Bone will come away very easily as the meat will be soft and tender. Now, again using your fingers remove the thigh bone and any visible fat. Trim any excess skin. Place onto a tray and cover with glad wrap and keep in the fridge until needed.
• Any bone or skin removed place it onto a baking tray then into the oven to brown. This will help colour the stock.
• The stock. Place all the roasted bones, all the herbs, aromatics, spices and orange (only the flesh not the skin) into a large pot and fill it with cold water or better still chicken stock, enough to cover the bones by a few inches. Bring to the boil and simmer slowly until reduced by half. Then pass through a fine strainer.
• The sauce. Reduce by aprox two thirds. Not too thick and not too thin. Just before serving bring the sauce to the boil then squeeze in the juice of half an orange and a knob of butter then whisk until combined.
• The serving
• Remove the ducks from the fridge and place into the oven until warmed through. Then turn on the “grill” setting too crisp up the skin. DO NOT leave unattended at this stage as skin may burn
• Once crispy all over place on a chopping board and cut each half into 3 or 4 pieces then on to a platter then onto the table to be enjoyed family style. Serve the sauce on the side or under the duck. If sauce comes into contact with the ducks crispy skin it will no longer be crispy.