Roasted Duck Recipe

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Roasted Duck
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Difficult

Crisp roasted duck made with an array of herbs, masalas and chicken broth. Served with chestnut puree, sauce and Brussels sprout.

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 Duck

  • 1.Take some Brussels sprouts and add salt to one and a half litres of water.
  • 2.Cross the ends of the Brussels sprouts and then boil in water until slightly crunchy.
  • 3.Take the 1.8 kg duck with wings tucked at the back remove some of the fat.
  • 4.Grind in the spices in a spice grinder and mix with equal quantity of sweet paprika and sea salt.
  • 5.Massage the duck with the spice mix and a little olive oil inside and out.
  • 6.Cut celery, onions, carrots, 1 leek into large pieces.
  • 7.Mix with a little olive oil and place on the bottom of a roasting pan.
  • 8.Place the duck on top and place into pre-heated oven at 180 C.
  • 9.Roast for half an hour.
  • 10.Remove the duck and place on a rack above the roasting pan with the vegetables.
  • 11.Add tomato paste to the vegetables and mix well.
  • 12.Continue to roast for another half an hour, stirring the vegetables frequently.
  • 13.Remove the vegetable pan from the oven and de-glaze with half a bottle of red wine.
  • 14.Scrape all that into a stock pot and set aside.
  • 15.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
  • 16.Remove the duck from the oven and cool.
  • 17.Cut duck down the middle lengthwise.
  • 18.Remove all the bones and set the duck halves aside
  • 19.Chop the bones into large pieces and add to the stockpot with the vegetables.
  • 20.Add bay leaves, pepper corns and fresh herbs: thyme, rosemary, oregano, sage, parsley.
  • 21.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.
  • 22.Strain the liquid and let it cool for an hour.
  • 23.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.
  • 24.Strain again through a very fine sieve and add the cherries.
  • 25.Finish with a knob of butter stirred in.
  • To Serve:
  • 1.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
  • 2.The duck should be crispy skinned by now
  • 3.If it needs more time to crisp, drain out the chicken broth and continue baking
  • 4.Place the hot chestnut puree in the middle of the plate.
  • 5.Slice the crisped duck halves into 6 pieces; add on top of the puree and top with the sauce
  • 6.Add the Brussels sprouts and enjoy.