Twice Roasted Crispy Skin Duck in Persian aromatics with citrus flavours

First roasting

1. Remove neck and wing tips from duck and use to make stock*
2. Wash and dry surface then rub with salt and oil.
3. Place into a baking dish with water an inch deep.
4. Cover dish with foil and put in bottom of a very hot oven 180C
5. Steam roast for 2 hours.
6. Check progress - duck should be pale brown but breast
7. should feel soft when pressed down - you may need to cook
8. a further fifteen minutes.
9. Remove from oven and cool completely (over night is good) being careful not to tear any of the skin - especially over the leg.

Persian / citrus sauce preparation

1. Whilst duck is roasting make the sauce.
2. Pour enough clarified butter in the bottom of a heavy based pot.
3. Without burning it - heat and add the dry spices and aromatics.
4. Cook for 1 to 2 minutes until aromas are released.
5. Add 1and a half litres of hot duck stock and 300gms of marmalade.
6. Bring to the boil and add the ginger and citrus ingredients.
7. When boiling, turn down to a slow simmer and add the Murray River salt and pepper to taste. You will need to adjust this to your taste but don’t be shy of adding more salt.
8. The seasoning at this stage is critical to set the balance of
9. sweet and savoury without crowding out the aromatics.
10. You may even need to add more citrus juice and/or marmalade.
11. Simmer for 15 minutes - thicken to loose consistency with cornflour and simmer a further 5 minutes.
12. Strain into another pot and set aside.

Second roasting

1. Cut duck through centre breast bone length wise and remove breast plate, minor bones and neckbone.
2. Cut into portions by cutting through each half on an
3. angle across the breast towards the leg.
4. Using kitchen plyers take the exposed portion of bone away from the leg and wing and trim any scrappy bits.
5. Set portions aside on an open baking tray.
6. The duck is now ready for the second roasting.
7. Pour some duck stock generously over the duck portions
8. and place into a very hot oven 180c on the top shelf.
9. Then leave until skin is crispy brown and the stock has evaporated.
10. This will take about 20 minutes.

To serve

1. Heat the strained sauce.
2. Plate the portions of duck by pouring some of the sauce into the base of a shallow wide rimmed white bowl.
3. Place the duck onto the sauce being careful to present the crispy skin upwards.
4. To garnish - lie the cinnamon quills on top of the duck.
5. Accompany the duck with sides of sugarsnap peas and finely chopped ginger with plain steamed baby potatoes tossed in a little clarified butter.