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2 hrs 50 mins plus cooling and preserving time
Super easy
serves 6
About the recipe
Crispy duck is amazing in stir-fries and works really well with this zingy Asian-style dressing.
Ingredients
For the duck
1 Gressingham duck, giblets removed
1 orange, halved
a few sprigs of fresh rosemary
a few sprigs of fresh sage
2 tablespoons Chinese five-spice
sea salt and freshly ground black pepper
To serve
4 pak choi, quartered
200g/7oz sugar snaps
500g/1lb medium egg noodles
1–2 fresh red chillies, deseeded and finely sliced
2 tablespoons sesame oil
juice of 1 lime
a large bunch of fresh coriander, leaves picked
Method
- Heat the oven to 180°C/350ºF/gas 4. Wash the duck, inside and out, and thoroughly pat dry with some kitchen paper. Place breast-side up in a roasting tray and stuff with the orange halves and the sprigs of rosemary and sage.
- Mix the Chinese five-spice with a good pinch of salt and pepper and rub all over the duck, inside and out. Turn the duck breast-side down and pop in the oven for an hour.
- Remove the tray from the oven. Carefully spoon all the fat out of the tray and strain through a sieve into a bowl. Leave to cool. Turn the duck over and place it back in the oven for another hour.
- After the duck has had 2 hours, remove the tray from the oven and, once again, spoon the fat out of the tray and into the bowl. Leave the duck to cool completely.
- Once cool, cut the duck into 4 portions by carefully cutting off the breasts and legs, discarding the carcass. Place in a tall, sterilised jar and push down on the duck to make it a compact layer. Pour the duck fat over the duck, ensuring it is completely covered and seal the jar. Store in the fridge for up to two weeks.
- When ready to use the duck, break and remove the fat layer – don’t throw it away though, keep it for roast potatoes. Place the duck in an oven heated to 200°C/400ºF/gas 6 for 20 minutes or until crisp and tender.
- I love serving my duck with noodles. All that needs doing is to bring a pan of salted water to the boil. Add the pak choi, sugar snaps and noodles and cook for 4 minutes. Drain and toss with the chilli, sesame oil, lime juice, coriander leaves and some seasoning. Serve with the duck.
- If you are going to eat the duck immediately, roast it for 2 hours as described above, then turn the oven temperature up to 200°C/400ºF/gas 6 and cook for another 15 minutes.
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