|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
||||||||||
| |||||||||||||||||
|
Roast Duck with Caramel HT
MC
100mins
Serves 4 Hot Poultry Game Main Course Dairy Free Eggless
Ingredients:
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
Instructions
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
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
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.
|
