Any kind of roast is easy and delicious but I think a roast duck
is something to get excited about. Duck has a stronger flavour than chicken
, which means you can keep your sides nice and simple to not compete with the flavour of the duck.
Here’s few tips to help you get the perfect roast duck.
- The night before, remove duck from packaging, pat dry skin and leave in fridge overnight for skin to dry out.
- To ensure even cooking, never stuff a duck but instead add you aromatics to cavity then tie the legs together and push the wings back.
- Place duck on a rack in roasting tray and place more aromatics around. Season duck with salt and pepper.
- Roast for 40 mins per kg at 190 degrees until golden brown. Remove from oven and rest for 20 mins.
- Cut duck into portion using a sharp knife.
- Duck reheats well so you can cook ahead of time, joint it when cool and then reheat the portions skin side up in a hot oven or under a hot grill. Always serve sauce on the side, not on the crispy skin.
- Don’t waste the duck fat! Pour the liquid from the bottom of the pan into a jug and leave to cool. Scoop the fat off the top, store in the fridge and use to make the most amazing roast potatoes. You can also add potatoes to the same pan as you duck and roast at the same time.
- Use the leftover juices to make a sauce for your duck.