Roast Duck with Caramel HT
Poultry Game Main Course Dairy Free
1 x 2.2kg/5lb Duck
1 teasp Ground Aniseed
1/4 teasp Salt
1/4 teasp White Pepper
50g/2oz Caster Sugar
1 Garlic Clove, chopped
1 teasp Ground Cinnamon
1/4 teasp Ground Cloves
15g/1/2 oz Fresh Ginger, thinly sliced but
1 teasp Soy Sauce
2 tbsp Water
Preheat the oven to 220C, 425F, Gas Mark 7.
Carefully pour boiling water over and inside the duck to scald. Repeat twice.
Prick the thighs, back and breast of the duck with a fork then rub the aniseed,
salt and pepper into the skin.
Place the duck on a wire roasting rack in a roasting tin and roast in the oven
Reduce the oven temperature to 180C, 350F, Gas mark 4 and continue to cook for
a further 50 minutes.
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.
Remove the pan from the heat and add the garlic, cinnamon, cloves, ginger, soy sauce
and 2 tbsp of water. Mix well.
Spoon the caramel glaze over the duck, return to the oven and cook for a further
minutes or until the juices run clear when the thighs are pierced with a skewer.
Transfer the duck to a carving platter and keep warm whilst you make the gravy.
Pour off most of the fat from the roasting tin. Heat the remaining juices, adding
very little water if necessary, until they reduce and thicken. Season with salt
and transfer to a gravy boat. Serve the duck and gravy immediately.