Classic roast duck
SERVES 6 AS A MAIN PREP AND COOK TIME
1 HOUR 30 MINUTES (+ RESTING TIME)
2 x 2kg Luv-A-Duck whole ducks
6 sprigs fresh lemon thyme
6 stems fresh flat-leaf parsley
2 tablespoons extra virgin olive oil
1 medium (150g) brown onion, chopped
2 cloves garlic, crushed
1 medium (240g) orange
1½ cups (100g) fresh breadcrumbs
1 egg, beaten lightly
¼ cup (40g) dried cherries or cranberries
MULLED CRANBERRY SAUCE
¾ cup (240g) whole cranberry sauce 1 tablespoon grated fresh ginger 2 tablespoons tawny (port)
1 Preheat oven to 200°C (180°C fan-forced). Remove neck and thick fat underneath ducks; tuck wings under. Drain any liquid from cavity. Pat cavity and skin dry with paper towel. Prick skin all over with a skewer (Step 1, below). Season duck with salt. Place two of the thyme sprigs and parsley stalks in cavity. Place ducks on a large rack in a large roasting pan (or two smaller pans). Roast for 1 hour 10 minutes.
2 For stuffing, heat oil in a medium frying pan over medium heat. Cook the onion, stirring, for 10 minutes or until soft. Chop remaining thyme and parsley leaves. Add garlic and herbs; cook, stirring, for 1 minute. Finely grate rind from orange; squeeze juice. Reserve juice for Sauce. Add rind, breadcrumbs, egg and cherries; season.
3 MULLED CRANBERRY SAUCE Blend or process all ingredients with 2 tablespoons reserved orange juice.
4 Brush ducks with ¼ cup of the Sauce. Roast for a further 15 minutes or until browned all over and juices run clear when a skewer is inserted sideways into thickest part of the thigh – approximate roasting time is 40 minutes per kg. Cover loosely with foil; rest for 20 minutes before serving.
5 While duck is resting, line a small oven tray with baking paper. Roll the stuffing into 8 balls; place on tray. Roast stuffing for 20 minutes or until browned.
6 Serve duck with stuffing, remaining Mulled Cranberry Sauce and Duck Fat Roast Potatoes (for recipe, see page 178). Not suitable to freeze or microwave.