Slow Roasted Duck (or Goose)
Ingredients
- 2 mallard ducks weighing 1.5kg 3 and a half pounds or 1 big duck.
- Increase 1/2 for a goose.
- salt and freshly ground black pepper
- 225 g/9oz fresh ginger
- 2 long sticks baby rhubarb or 1 tub/bag craisins - soak 1 day.
- 2 handfuls fresh sage roughly chopped
- 1 bulb garlic cloves removed and chopped in half.
- 2 red onions finely sliced
- 2 wine glasses marsala or vin santo
- 228 ml or half a pint vegetable chicken, or duck stock
- olive oil
- orange juice and cloves, marinate duck/geese 1-2 days
Instructions
-
Preheat the oven to 350F
-
Season your ducks generously inside and out.
-
Coarsely grate half your ginger and rhubarb (or craisins) Mix this in
-
a bowl with half your sage and all the garlic and onion and stuff
-
inside the cavity of your ducks.
-
Place them on a tray and roast in the oven for 1 hour. Then turn the
-
temperature down to 300F and cook for another hour and a half until
-
crisp and tender.
-
During this cooking time, you will need to drain the fat maybe three
-
times into a bowl. It will separate into clear fat which you can
-
keep for roasting. The ducks are ready when the skin is crisp and
-
the leg bones can be easily loosened. Once cooked, allow the ducks
-
to rest on a warmed plate while you make the sauce.
-
Drain off any remaining fat from the roasting tray. Pull out all the
-
stuffing and juices from the inside of the ducks into the roasting
-
tray. Heat the roasting tray on a low heat, add your marsala, and
-
loosen all the sticky goodness from the bottom of the tray. This may
-
flame so mind your eyebrows.
-
Add your stock and reduce to a good taste and consistency. Pass
-
through a course sieve.
-
With a knife, you can easily remove the breasts from the ducks and
-
using your hands, remove the thighs. Divide on to the plates.
-
To finish off, finely slice the remaining ginger and fry off in a
-
little hot oil in a non-stick frying pan. As it begins to color, add
-
the rest of your rhubarb--finely sliced--and finish with the rest of
-
the sage until crisp. Sprinkle this over the duck and drizzle with
-
your tasty sauce.
Recipe Notes
Note: Duck also doable in rotisserie, approx 1 hour cooking.
Be First to Comment