HOW TO: Roast duck

Roasting duck is quick and easy


Just follow these fool-proof steps:

  1. Place The Duck Farm whole duck on a rack in the kitchen sink, and pour over 2 cups of boiling water.
  2. Pierce with a skewer or score the skin of the duck all over.
  3. Pat skin dry with kitchen towel and leave duck to dry on a plate in the fridge for an hour. (You do this to release the subcutaneous fat layer under the skin to give crispy, not fatty duck.)
  4. Preheat the oven to 200C, 180C fan, or gas 6. Place the duck on a rack or trivet over a deep roasting tin, as it will release fat into the tin.
  5. Add sea salt and roast for 90 min or until golden and juices run clear when tested.
  6. Strain off the fat and use it for the best roast potatoes and veggies ever.

Handy Tip

Don’t try to carve a duck;  joint it:

  • Remove the legs just as you would a chicken.
  • Now take the whole breasts off the bone, which will make the duck go much further.
  • Ease your knife along the breast bone then slice the breast.

This will give at least four good servings of tender meat without any fattiness.

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