cooking a whole duck

JoleneM

Hello everyone, Merry Christmas!

Me and Hubby have decided to have something different this year Christmas lunch, we are going to have Duck.

But am not sure how to roast a whole Duck, so any recipes welcome!

Plus any ideas what sort of gravy will go with Duck?

Jolene:santa2:

Mat_Lock

MMmmmm duck

Can't go wrong with duck but erm, no idea of any recipes. [IMG]file:///C:/DOCUME%7E1/sextonm/LOCALS%7E1/Temp/moz-screenshot.jpg[/IMG]

Eager_Elephant

Hi everyone,

My husband is having duck on Xmas day but we are unsure what sauce to put with it.

We will be having the usual roasties, sprouts, honeyed carrots and parsnips .etc.

Does it actually need anything or will gravy just do?

EE

Sorry for sounding dense but I am vegetarian and haven't got a clue

Ishtar

Not sure, but I'd probably go with a sharper sauce to help cut the richness - you could try cranberry or perhaps apple?

I'm sure someone will be along in a moment with some better ideas!

Chris25

There's a recipe for duck a l'orange here http://www.retrofoodrecipes.com/duck_a_lorange.html

but gravy would be fine too. Or you could add some wine to it to make it a bit more interesting.

morwenna

Traditionally, I think roast duck is served with gravy and apple sauce. (At least, traditionally in this house!!) Stand it on a rack to roast andprick the skin before roasting all over with a fork, this helps the fat (and there is a lot) to drain away. Rub it with salt too as the crispy skin is yummy. If you drain the fat after, it makes really crispy roast potatoes. Methinks your OH will be getting a bit spoiled this year!

organic_wanabe

I seem to recall that Pink-winged serves duck breast with a cherry sauce (made with morello cherry jam and wine, I think). Can't see why it wouldn't work with whole duck. If interested - hopefully it'll come up during a search.

kethry

Every time i've done roast duck, i've done it with this recipe from Delia, roast seville orange glazed duck with a port wine sauce. Turned out perfect every time. Couldn't recommend it more.

HTH

keth
xx

misskool

Personally, duck is too rich for any sauce for me. !!!!! the skin before roasting (the meat is very fat), and the skin goes all nice and crispy. I rub a 5-spice mix (I make my own but you can just buy them, I prefer it to be a bit spicier). Roast and make a simple gravy with any of the juices after resting. It won't be so thick but that's how I like it.

kunekune

If you look on the BBC GOOD FOOD site (sorry, not into links tonight) there is an excellent recipe for duck with honey and sesame seeds. I have tried it. It is sticky/messy and might set off the fire alarm but it tastes wonderful.