Okay, so Pick’nPay had frozen whole ducks for sale when I went grocery shopping this month, on a whim – I bought one, and decided to try my hand at roast duck. Yesterday, it was my dish of the day, I made up a recipe and it came really nice, soft as butter, tasty as can be – so of course, I’m posting it – especially as I haven’t posted a recipe in a while.
One whole duck
500ml of red wine, I used a Merlot but any of the less dry wines should work.
Dried bay leaves
Fresh black pepper
About two table-spoons of crushed-garlic
Method: First, if the duck is frozen, it needs to be thawed, and I suggest natural thawing. I took mine out of the freezer the day before and then moved the mostly defrosted duck into the fridge overnight.
Pour the wine into a decanter and heat to just below boiling point in the microwave. Add all the herbs and spices to the wine, including some whole pepper-corns. Be liberal with the spices as it needs to be enough to soak their flavors into the duck – I added about a table-spoon of each.
Stir the sauce well and then leave to stand. Cover the duck in honey on all sides and place in a bowl.
Pour the wine-sauce over the duck, it should cover it about half-way. Leave to stand for 30-minutes, then roll it over and leave for another 30 minutes.
Place the duck in the oven at maximum heat pouring about half the sauce over it.
Roast for one hour.
Turn the duck over, pour the remaining sauce over it and roast for another hour. If you want to roast vegetables with your duck, add them to the oven-tray now. They need now flavoring as they’ll pick up plenty from the sauce.
Serve and enjoy.