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Duck with a Mango Reisling Glaze and Pureed Pumpkin

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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Duck in any shape or form, is one of my favourite meats, and I am always looking for different ways to make it. It is no longer so expensive and you can buy a whole duck for around $17.

I have discovered that with duck, the slower you cook it, the more tender it is, though if in a hurry you could shorten the cooking time by turning up the oven.

This time I have used mango as the mangoes are currently beautiful, sweet and go very well with duck!

I also used a throw away baking tin for $2.50 this time and it was great not having to wash up.

Preparation Time: 25 minutes plus days defrosting
Cooking Time: 2¼ hours
Serves: 3 - 4

1 whole duck
Sliced lemon (optional)
¾ cup pureed mango
1/3 cup Riesling
1 tbsp coconut sugar
1 tbsp Hoisin sauce
Pumpkin (optional)
Potatoes (optional)

For the duck
If the duck is frozen, defrost it in the fridge 3 - 4 days before you want to use it (I did it 4 days).

On the second last day, try to separate the skin from the meat - this is best done with an air pump but the small one I had was not strong enough. This will separate the fat from the skin and will make eating the skin a delight!

Pumping air between the skin and the fat/meat

Leave the duck uncovered in the fridge for a whole day to dry out the skin. If possible, stand it up - I inverted a dessert glass to make it stand but a tin would do the trick also.


Preheat the oven to 130°/110° fan forced.

Clean the duck thoroughly inside and out.

Cut some slits in the skin, making sure you only cut the skin - I did this in a criss-cross pattern. This lets the fat run out as duck is quite fatty.

Rub the inside and out with salt and if you wish, garlic.

I put lemons inside the duck as I do this with chicken and it makes the meat tender. You could also use an orange for this.

Put the duck on a tray that you use to cool biscuits and stand this in a baking tray.

Tie up the wings and legs - the wings burn quite easily so keep an eye on these and if they start to burn, cover them with foil.


Place the duck on the oiled biscuit tray and bake in the oven for an hour.

Turn and bake for another hour.


Turn again and then brush on the mango glaze, and bake for about 15 minutes on a higher heat to brown the skin.


The fat should have run down into the baking dish, and if you want to have roast potatoes or vegetables, put them in after about half an hour of cooking.

I boiled pumpkin, and mashed it with butter, milk, salt and pepper, and did add a few roast potatoes.

For the mango glaze
Put the pureed mango, Riesling, sugar, and Hoisin sauce in a small saucepan and add some black pepper.


Bring it to the boil and simmer until it goes thick -this will take ABOUT 10 minutes.


There should be leftover glaze, and serve this on the side as a dipping sauce - DELICIOUS!

Serve with the mashed pumpkin, and roast vegetables, and USE YOUR FINGERS TO GET THAT MEAT OFF THE BONES!

Leftovers are also nice heated or cold.


#Slow bake
#Roast duck
I like this Recipe - 3
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