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Roast Duck with Caramel  HT  MC  100mins



Serves 4     Hot   Poultry  Game   Main Course  Dairy Free  Eggless



   1 x 2.2kg/5lb Duck

   1 teasp Ground Aniseed

   1/4 teasp Salt

   1/4 teasp White Pepper

   50g/2oz Caster Sugar

   90ml/3fl.oz. Water

   1 Garlic Clove, chopped

   1 teasp Ground Cinnamon

   1/4 teasp Ground Cloves

   15g/1/2 oz Fresh Ginger, thinly sliced but not peeled

   1 teasp Soy Sauce

   2 tbsp Water




1.  Preheat the oven to 220C, 425F, Gas Mark 7.


2. Carefully pour boiling water over and inside the duck to scald. Repeat twice.


3. Prick the thighs, back and breast of the duck with a fork then rub the aniseed, salt and pepper into the skin.


4. Place the duck on a wire roasting rack in a roasting tin and roast in the oven for 20 minutes.


5. Reduce the oven temperature to 180C, 350F, Gas mark 4 and continue to cook for a further 50 minutes.


6. 10 minutes before the end of the cooking time, place the sugar and water into a small saucepan. Stir over a low heat until the sugar dissolves, then raise the heat and boil until it starts to turn light brown.


7. Remove the pan from the heat and add the garlic, cinnamon, cloves, ginger, soy sauce and 2 tbsp of water. Mix well.


8. Spoon the caramel glaze over the duck, return to the oven and cook for a further 20 minutes or until the juices run clear when the thighs are pierced with a skewer.


9. Transfer the duck to a carving platter and keep warm whilst you make the gravy.


10. Pour off most of the fat from the roasting tin. Heat the remaining juices, adding a very little water if necessary, until they reduce and thicken. Season with salt and pepper and transfer to a gravy boat. Serve the duck and gravy immediately.




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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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