Roast duck is prized for its delicious skin and moist meat. Cooked correctly, the fat drains out and the duck will be light and delicious.
1 x 1 1/2 – 2 kg Peking duck – excellent ducks from The Duck Farm. Available from Pick and Pay and Checkers
2 t (10 ml) Ina Paarman’s Seasoned Sea Salt
1 T (15 ml) potato, rice or cake flour
1 x smallish orange, cut into quarters
a handful of lemon thyme
Ina Paarman’s Sticky Marinade – use some for basting and some for the sauce
Sticky orange sauce:
1/2 cup (125 ml) water
1 t (5 ml) Ina Paarman’s Chicken Stock
1/4 cup (60 ml) frozen orange juice concentrate
1/4 cup (60 ml) medium sherry (optional)
2 t (10 ml) potato flour
1 orange to garnish
Defrost the bird if frozen. Remove the giblets. Place the giblets in the roasting pan, under the rack to give flavour to the sauce. Trim off the very tips of the wings and cut away and discard the oily preen glands situated on the parson’s nose at the very end of the backbone.
Preheat the oven to 190C. Season the duck inside and outside with Seasoned Sea Salt and rub the skin with the potato flour – this together with the salt helps to crisp the skin. Prick the skin all over with the point of a cook’s knife, a trussing needle or sharp braai fork to allow excess fat to drain out during roasting. Stuff the cavity with the orange quarters and thyme.
Tie the legs and wings with string so that they sit snugly against the body.
Place a roasting rack over a big oven roasting pan and pour four cups of boiling water into the pan. (The water will prevent oily smoke in your oven).
Position the duck on the rack, breast side up. Roast, uncovered for 1 1/2 hours until the skin is brown and crisp. Turn the oven down to 180C. Now start basting with the Sticky Marinade. Cook and baste for a further 30 minutes.
Remove the duck from the oven – tent lightly with foil or greaseproof paper and leave to rest for at least 10 minutes before carving.
Pour all the fat out of the pan, but retain any liquid and brown bits that remain. Put the pan on top of the stove over high heat. Add the water and Chicken Stock Powder. Scrape with a flat tipped wooden spoon to loosen all the tasty bits sticking to the pan. When the water has been reduced by approximately half, add 1/2 cup (125 ml) Sticky Marinade, frozen orange juice concentrate and sherry. Boil fast for approximately 3 minutes until the flavours have blended.
Adjust the thickness of the sauce with a mixture of potato flour and a little water.
To serve, garnish duck with orange slices briefly dipped in the sauce. Do not pour the sauce over the duck but present it at the table for guests to help themselves.
By: Ina Paarman