I love duck and am continually trying new ways to make it. You need to remember that a duck does not have as much meat on it as a chicken of the same size and one duck is usually just enough for three to four people.
It is a bit more complicated than a chicken as it is not as clean and I always spend more time preparing a duck, as there are always left over bits of feather needing to be pulled out (however they do not harm you if you eat them!)
This time I have cooked it with an orange sauce which was delicious and gave the duck a nice flavour.
Ingredients 1 duck
2 tbsp Hoisin sauce
2 med - large oranges
3 tbsp reduced-salt soy sauce
1 tbsp honey
¾ cup reduced-salt chicken stock
2 tsp corn flour
1 tsp coconut sugar
Potatoes (I used 7)
Other vegetables: Pumpkin, turnip, sweet potato, onion, carrot
Defrost the duck about 3 days before you want to cook it, and leave uncovered in the fridge.
The day before you cook it - clean the inside and outside thoroughly and cut out the large amounts of fat at the cavity and neck.
Peel vegetables, cut and put on the bottom of the baking tray with some oil -you do not need a lot of oil as the duck will give off fat.
Pour some boiling water over the duck to shrink the skin.
Pat the duck dry with paper towel both inside and out.
Grate ¼ tsp orange zest and chop up the oranges into quarters, rub the inside of the duck with salt, and put all but 3 sections of the oranges in the cavity.
With a knife or fork, prick the skin all over, taking care not to prick the actual meat.
Put the duck on a rack over the baking tray.
Brush with 2 tbsp of soy sauce mixed with honey.
Put the vegetables in the bottom of the pan.
I pre cooked these slightly in the morning
Tie the legs of duck together, and tuck the wings under.
Bake at 180°/160° fan forced for about 50 minutes.
Take out of oven, turn around and continue baking for about 35 minutes.
Take out and rub the outside with the Hoisin sauce
Bake about 15 minutes more, taking care not to let it burn.
Allow duck to stand about 10 minutes.
Meanwhile make the orange sauce by putting the stock (I use home made) in a pot and bringing it to the boil.
Reduce the heat and simmer for about 5 minutes or until the stock evaporates to about half.
Strain the stock, discard the solids, and return the stock to the pan.
Squeeze the remaining orange pieces into a bowl. Add the corn flour and mix till it is smooth.
Stir in the juice mixture into the soup, add the orange zest, and the coconut (or brown) sugar, and cook over a medium heat until it thickens - about 1 or 2 minutes. Stir in a tbsp of soy sauce, and serve with the duck, and vegetables.