For Christmas eve, we roasted duck for dinner at the in-laws’ place. I thought a different fowl for a change would be nice, instead of the usual turkey. In all honesty, I am not really very fond of turkey. There is the thing with the size of it and getting stuck eating turkey for 2 weeks and then there is the gameyness to it that I can’t appreciate. Duck is delicious, on the other hand.
I bought a 2.5kg frozen Brome Lake duck and it was plenty to feed 4 to 6 people easily with three side dishes and a Scottish Meat Pie (for another post for another day!) that were served that night. Duck is more festive, in my opinion. If you can find goose, even better! This recipe incorporates macerated orange zest, five spice powder and garlic; and it works for any bird you intend to roast.I also stuffed the bird with some good quality pork sausage stuffing. Basically, I just cut open the sausage casing and just pull out the meat into a bowl. For lightness, I have also added some breadcrumbs and some chopped herbs for extra flavour. I went a step further by coating the duck with a mixture of honey, corn syrup, balsamic vinegar, malt vinegar and red wine for a shiny finish. I wanted to give the duck a nice flavour on the skin and to achieve that glorious dark shellac when it comes out of the oven.
Don’t be afraid of duck. It’s anatomy is no different from a chicken or a turkey for that matter. If you have roasted chicken or turkey, you can do this. It’s really not an intimidating bird to roast at all. In fact, the bird is self-basting because of the high fat content that lives under its skin.
Now, carving it on the other hand was a bitch. But that’s another story for later. This is a recipe for roasting a duck, making it pretty and making a sauce out of the drippings on the pan.