Roasted Duck Recipe
Crisp roasted duck made with an array of herbs, masalas and chicken broth. Served with chestnut puree, sauce and Brussels sprout.
- Total Cook Time 03 mins
- Cook Time 03 mins
Ingredients of Roasted Duck
- 300 gms brussel sprouts
- 1.5 ml water
- 1.8 kilo duck with skin
- 500 gms cherries
- 200 gms of sugar
- 3 or 4 pegs grappa
- 1/2 celery
- 3 onions
- 3 carrots
- 1 leek, large pieces
- 300 gms chestnuts, boiled and peeled, immerse in chicken stock
- 3 Tbsp tomato paste
- 1 litre chicken stock
- 5 Tbsp olive oil
- 3 bay leaves
- 20 pepper corns
- A bouquet of fresh herbs: thyme, rosemary, oregano, sage, parsley.
- Salt and pepper to taste
- For the Duck:
- 'Garam masala' spice (to be roasted in over for 5 mins)
- 2 sticks of cinnamon
- 20 pepper corns
- 6 star anise
- 8 cardamom pods
- 10 cloves
- 1 Tbsp coriander seeds
How to Make Roasted DuckHideShow Media
Take some Brussels sprouts and add salt to one and a half litres of water.
Cross the ends of the Brussels sprouts and then boil in water until slightly crunchy.
Take the 1.8 kg duck with wings tucked at the back remove some of the fat.
Grind in the spices in a spice grinder and mix with equal quantity of sweet paprika and sea salt.
Massage the duck with the spice mix and a little olive oil inside and out.
Cut celery, onions, carrots, 1 leek into large pieces.
Mix with a little olive oil and place on the bottom of a roasting pan.
Place the duck on top and place into pre-heated oven at 180 C.
Roast for half an hour.
Remove the duck and place on a rack above the roasting pan with the vegetables.
Add tomato paste to the vegetables and mix well.
Continue to roast for another half an hour, stirring the vegetables frequently.
Remove the vegetable pan from the oven and de-glaze with half a bottle of red wine.
Scrape all that into a stock pot and set aside.
Continue to roast the duck for another half an hour or until, when pressing under the wing, the meat does not spring back and feels dull
Remove the duck from the oven and cool.
Cut duck down the middle lengthwise.
Remove all the bones and set the duck halves aside
Chop the bones into large pieces and add to the stockpot with the vegetables.
Add bay leaves, pepper corns and fresh herbs: thyme, rosemary, oregano, sage, parsley.
Top with chicken broth till the duck bones and vegetables are swimming in the liquid and simmer for a good 6 hours, half covering the pot.
Strain the liquid and let it cool for an hour.
Skin off all the fat that has floated to the top with a ladle and reduce the stock to about 400ml, or until it has become quite thick.
Strain again through a very fine sieve and add the cherries.
Finish with a knob of butter stirred in.
Place the 2 half ducks in a roasting tray, add a cup of chicken broth and place in pre-heated oven for about 20 minutes
The duck should be crispy skinned by now
If it needs more time to crisp, drain out the chicken broth and continue baking
Place the hot chestnut puree in the middle of the plate.
Slice the crisped duck halves into 6 pieces; add on top of the puree and top with the sauce
Add the Brussels sprouts and enjoy.