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Roast Duck

ingredients

serves 5 - 6
2 kg (4 1/2 lb) young duck (approx.)
salt
pepper

for the stuffing

2 thick slices of white bread, crumbled
milk
1 heaped teaspoon chopped fresh sage
1/2 small onion, chopped
salt
pepper
1/4 teaspoon grated orange rind (optional)
1 egg, beaten

method

1. To make the stuffing, sprinkle the breadcrumbs with a little milk to moisten them, then squeeze out the excess milk.

2. Mix in the remaining stuffing ingredients.

3. Stuff the inside of the duck and truss.

4. Rub the duck all over with salt and pepper, place in a roasting tin and prick all over with a fork.

5. Roast in a preheated hot oven 230°C (450°F) Gas Mark 8 for 10 minutes, then reduce the temperature to moderate 180°C (350°F) Gas Mark 4 and roast for a further 15 minutes to each 450 g (1 lb).

6. Serve with apple sauce.

What did you think?

20 people have helped to review this recipe. Thankyou!

Roast duck
posted by marcel @ 01:49PM, 12/04/08
Loved this - i found best way to cook this is gas mark 8 for 15-20 minutes, then GM 4 for 2 hours for 5lb duck.

i did pepper and salt and beginning, but in my opinion the best way to get the skin crunchy is to baste it every 10 minutes for the last 30 minutes, tent it in tin foil after it's finished cooking for 15-20 minutes (turned upside down so juices can run back into the meat), then carve - superb. ty for recipe.
PS : Roast duck
posted by Marcel @ 01:55PM, 12/04/08
After the fat has settled in the roasting tin, i strain it off into an old jar and stick it in the fridge once it's cooled.

I then roast my tats in it. Stick loads in a roasting tin, heat for 10-15 minutes gas mark 7, bung in the partly cooked tats, and bate loads.

Best roast tats ever.....
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