delicious - - EXTRACT -


“Ex­cess fat re­moved from the cav­ity can be ren­dered and re­served for an­other use. Use the duck fat poured from the roast­ing tin to roast pota­toes to serve along­side the duck. If you pre­fer duck breasts medi­um­rare, re­move them from the duck be­fore cook­ing. Score the skin and lay them in a cold fry­ing pan, skin-side down, and cook for 6-7 min­utes over medium-high heat un­til the skin is crisp and the fat ren­ders. Turn and sear the other side. Put the breasts in the oven with the rest of the duck for the last 5 min­utes of cook­ing. Serve with a radic­chio salad dressed with a sherry vi­nai­grette, to cut through the rich­ness, and duck fat-roasted pota­toes. If cher­ries are out of sea­son, use frozen cher­ries in­stead.” You will need a meat ther­mome­ter for this recipe.

1 or­ange 1 whole duck, about 2kg

gar­lic bulb, cloves separated, bruised 10 thyme sprigs 350g cher­ries, pit­ted

cup (185ml) full-bod­ied red wine 2 es­chalots, thinly sliced 1 fresh bay leaf 1 tsp sherry vine­gar

Pre­heat the oven to 220°C (fan-forced). Re­move and re­serve three strips of peel from the or­ange us­ing a peeler, then juice half of the or­ange and re­serve. Chop the re­main­ing half of the or­ange for stuff­ing the duck.

Re­move ex­cess fat from around the duck cav­ity (re­serve for ren­der­ing for an­other use if you like). Pat the duck dry in­side and out with pa­per towel. Sea­son gen­er­ously in­side and out with salt and pep­per, and stuff the cav­ity with the chopped or­ange, the gar­lic and half the thyme.

Prick the skin of the duck breast all over with a skewer (this helps to ren­der the fat from the duck, but make sure you don’t pierce the flesh). Set aside at room tem­per­a­ture for 30 min­utes.

Lay the duck, breast-side up, on a wire rack set over a roast­ing tin and roast for 30 min­utes or un­til the skin is start­ing to brown. Pour off any fat that pools in the tin (strain and re­serve for an­other use such as duck-fat pota­toes). Re­duce the oven tem­per­a­ture to 180°C.

Care­fully re­move the rack with the duck and set aside. Put the cher­ries, wine es­chalot, re­served or­ange zest and juice, bay leaf and re­main­ing thyme into the roast­ing tin, sea­son with salt and pep­per and stir to com­bine.

Re­turn the wire rack with the duck over the roast­ing tin and roast for 45-50 min­utes un­til the duck is just cooked: a ther­mome­ter in­serted into the thigh should read 70°C and the juice should run clear. Re­move the duck, cover loosely with foil and set aside to rest for 15-20 min­utes.

Add the vine­gar to the cherry mix­ture and sea­son with salt and pep­per to taste. Serve the duck with the cherry sauce.

Cherry roast duck

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