Tuesday, 25 December 2007

Roast Duck

No ducks in this park were harm in the making of the recipe below. 


Roast Duck

1 small whole duck (approx. 1 kg)
2 cups boiling-hot water
1 tablespoon salt
1 teaspoon black pepper

Put oven rack in middle position and preheat oven to 180 C.

Cut off wing tips with poultry shears or a sharp knife. Remove and discard excess fat from body cavity and neck, then rinse duck inside and out. Prick skin all over with a sharp skewer or satay stick. Fold neck skin under body, then put duck, breast side up, on a rack over a roasting pan and pour boiling-hot water over duck (to tighten skin).

Cool duck, then pour out any water from cavity into pan. Pat duck dry inside and out, then rub duck inside and out with salt and pepper.

Roast duck, breast side up, 30 minutes, then remove from oven. Turn duck over using 2 wooden spoons, and roast 15 minutes more. Turn duck over again (breast side up), tilting duck to drain any liquid from cavity into pan.

Brush honey all over the duck and continue to roast duck until skin is brown and crisp, about 15 minutes more .

Tilt duck to drain any more liquid from cavity into pan. Transfer duck to a cutting board and let stand 15 minutes before carving.

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