Duck with a Mango Reisling Glaze and Pureed Pumpkin

Duck with a Mango Reisling Glaze and Pureed Pumpkin

Posted 2017-01-01 by finyfollow

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 fatmeat

  • 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.

  • Categories

    228045 - 2023-07-17 10:35:44


    Copyright 2022 OatLabs ABN 18113479226