Duck is not just to have with Chinese pancakes. Its a delicious change to your Roast dinner and is as easy to cook as a chicken. I used a chestnut,cranberry and sausage stuffing (recipe on the website) to fill the cavity but you can just use a standard packet of stuffing mix if you prefer. I served it with the usual accompaniments, roast potatoes, mash, vegetables and a French onion soup gravy that I added some cranberry sauce to. Soup makes a superb gravy and as its already prepared, is a great time-saver. This will be a guaranteed winner with the family. You can adapt it to suit your families tastes so why not give this a try. Let us know how you get on in the comments below. We love to hear your feedback x
Prep:-
Take the duck out of the fridge 1hr before cooking to allow to come to room temp.
Make your stuffing via the recipe on the website or from a packet.
Pre heat the oven to 200° or 220° for conventional Oven
Pat the skin of the duck dry with some paper towels. Score the skin all over but try not to cut through to the flesh. Sprinkle over the herbs,salt & pepper and tuck the Rosemary's sprig into the string or just lay on top.
Spoon the stuffing mix into the cavity and secure the ends with a cocktail stick if you have one (optional)
Place on a rack in an oven tray.
Place in the oven and cook for 10mns then turn the oven down to 175° or 190°for conventional Oven.
Continue to cook for a further 1hr 30mns. Turning over every 40mns. Cover the legs with foil if they start to burn.
Once cooked remove from the oven, cover with foil and leave to rest for 10-15mns.
Pour off the fat into a container-this can be used for your roast potatoes or stored for later.
To carve-
cut the leg and thigh away, then separate the leg from the thigh.
These can be set aside for crispy pancakes if you wish.(recipe on the website)
Gently peel off the skin from the breast
(This can also be used later)
Carve the breast as one piece if possible from the breastbone down to the drumstick.
Slice thinly.
Scoop out the stuffing and slice
Make your gravy-I used a portion of French onion soup (recipe on the website) and 1 tbsp of cranberry sauce. Caramelised onions would work well also
Serve with Roast Potatoes, mash and vegetables
Easy swaps :-
Homemade stuffing for pkt stuffing.
Cranberry for orange.
Ingredients
Directions
Prep:-
Take the duck out of the fridge 1hr before cooking to allow to come to room temp.
Make your stuffing via the recipe on the website or from a packet.
Pre heat the oven to 200° or 220° for conventional Oven
Pat the skin of the duck dry with some paper towels. Score the skin all over but try not to cut through to the flesh. Sprinkle over the herbs,salt & pepper and tuck the Rosemary's sprig into the string or just lay on top.
Spoon the stuffing mix into the cavity and secure the ends with a cocktail stick if you have one (optional)
Place on a rack in an oven tray.
Place in the oven and cook for 10mns then turn the oven down to 175° or 190°for conventional Oven.
Continue to cook for a further 1hr 30mns. Turning over every 40mns. Cover the legs with foil if they start to burn.
Once cooked remove from the oven, cover with foil and leave to rest for 10-15mns.
Pour off the fat into a container-this can be used for your roast potatoes or stored for later.
To carve-
cut the leg and thigh away, then separate the leg from the thigh.
These can be set aside for crispy pancakes if you wish.(recipe on the website)
Gently peel off the skin from the breast
(This can also be used later)
Carve the breast as one piece if possible from the breastbone down to the drumstick.
Slice thinly.
Scoop out the stuffing and slice
Make your gravy-I used a portion of French onion soup (recipe on the website) and 1 tbsp of cranberry sauce. Caramelised onions would work well also
Serve with Roast Potatoes, mash and vegetables
Easy swaps :-
Homemade stuffing for pkt stuffing.
Cranberry for orange.