How to Prepare and Roast a Duck - Professional Secrets and a Great Sticky Orange Sauce

Ever wanted to roast the perfect duck? With crispy skin and tender juicy meat. This recipe has been developed and tweaked over the years to enable you to achieve professional standard results with a minimum of fuss.

There's even a fabulous, easy to cook, sticky orange sauce recipe included, which perfectly compliments the rich Duck meat and crispy skin.

Just follow the step-by-step recipe below for perfect results every time.
Ingredients

1 Whole Duck - about 3lb./1.4Kilos.

For the Boiling Marinade.

1 Quart of Water.

6 Cloves of Garlic (skin on - bashed).

6 Bay Leaves

4 Pieces of Star Anise

2 Teaspoons of Salt.

1 Teaspoon of Spanish Paella Coloring (Colorante) or Orange food coloring.

For the Sauce.

2 Large Oranges - Juice and Zest.

1 Lemon - Juice of.

2 Cloves of Garlic (mashed).

1/2 a pint of Chicken Stock.

2Oz's. of Sultanas.

2 Tablespoons of Honey.

1 Tablespoon of Balsamic Vinegar.

1 Heaped Teaspoon of Cornstarch (Cornflour).

Cold Water to slake.

Roast Duck Recipe Method.

Right first make your boiling Marinade - Put all the ingredients in a large pan and bring to the boil. Boil for ten minutes and then reduce to a simmer.

Then prepare your Duck - cut the wings off leaving just one wing bone on each side.

Now make two cuts into the carcass parallel with the wing bones. (to let the fat escape during cooking).

OK - then put a butchers hook (or any kind of Hook you can find) into the neck of the Bird - position it over the pan of marinade and pour the boiling marinade all over - using a ladle. This will help to loosen the fat, crisp the skin during cooking and also give a nice color to the Duck.

Then - hang it up and let it dry for at least an hour. Meanwhile prepare the sauce.

Put all the ingredients - except the cornflour and water - into a pan and bring to the boil.

Let the mixture reduce by half.

Now - slake the cornflour in some of the cold water and Whisk it into the sauce until you achieve the required consistency.

Roast the Duck on a wire rack over a Roasting tin of water for an hour and a half in a hot oven 400ºf./200ºc.

Now you're ready to serve - cut the duck into four quarters and spoon over the Sauce.

The boiling marinade idea is borrowed from the Chinese and also works well with a whole Chicken, you'll get really crispy Chicken if you plunge the whole bird into boiling water for two or three minutes before roasting.

Try it - it really works.
About the Author

David Lynn invites you to share some of his great Mediterranean Recipes, gathered together at his home in Southern Spain and published on his website

http://www.cutting-edge-mediterranean-recipes.com














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