Duck is the perfect meal to impress! In this episode of River Cottage Australia, Paul cooked this delicious recipe for a very important guest.
Preheat the oven to 170C.
Leave the duck uncovered in the fridge over night to dry the skin out. This will help the skin to crisp up.
The next day, pat dry the duck with paper towel. Drizzle olive oil over the duck and season generously with salt and pepper. Stuff the duck with garlic, rosemary, lemon and orange pieces.
Place the duck on a wire rack in a roasting tray and roast slowly for 2 hours, or until the duck is tender.
Turn the heat up to 220C and continue to cook for a further 5 to 10 minutes, or until the skin is golden and crispy.
In a small saucepan, gently the heat the marmalade to make it easier to glaze.
Remove the duck from the oven. Using a pastry brush, glaze the duck with marmalade. Return it to the oven for a further 5 minutes to caramelize the glaze.
Remove the duck, and give it another coat of marmalade glaze. Set aside to rest.
Meanwhile, heat a large frying pan to hot. Add a splash of olive oil and fry off the cauliflower. Cook until it is golden brown add the kale. Cook for another two minutes. Season and scatter the kale and cauliflower over a large platter.
Cut the duck Chinese style. Using a large cleaver, start by slicing the duck in half down along the breast plate and through the rib cage. Slice the halves in half again lengthways, and slice into portions. Cut the wing off at the joint, followed by slicing through behind the thigh. Cut the thigh, drumstick and remaining parts of the breast into portions.
Place the pieces of duck down the middle and finish with a drizzle of warmed marmalade.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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