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Does anyone on the Tenerife Forum know a good way to cook a duck?
I have a 1800g duck defrosted downstairs.
Does anyone have any ideas how I could cook it?
Am just about to hit Google now, however thought I would ask for ideas and recommendations on here...
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hya kirsty,you need your oven really hot to begin with 250 electric.put the duck on roasting tray,preferably raised.prick the skin with a fork all over legs included. put in the hot oven uncovered for half an hour,take out and baste,put back in oven for 20 mins per 1 pound.(turn the oven down to 200).hope this helps.
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Ta! Was looking on the net and it says to roast it on a wire rack over a tray in order to drain the fat, but I aint got a wire rack... so roughly chopped onions is an excellent idea!
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trivet that was the word i was looking for,boil a cup full of fresh orange with a splash of cointrau and a knob of butter,pour over,its lovely and sweet.
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What herbs go with duck? I am making a stock for the gravy with the juices and the giblets and the juice of two oranges... but what herbs would go well?
Up to now I have tarragon, nutmeg or maybe hierbabuena (spearmint) off Google.... Any other suggestions?
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It was ready about 15 mins ago! I have taken it out of the oven and rested it. Just tasted a bit of skin and it's lush!
I pricked the skin all over and rubbed sea salt on it, quartered an orange and stuffed it up it's bum, then roasted it for 20 mins per 500g then 20 mins extra at 200 ºC on a bed of coarsly chopped onions to lift in in the tray and help drain the fat. I turned it down to about 180ºC for the last 20 mins.
Just reducing the stock for the gravy at the moment. I stuck the onions in the stock, along with all the juices and the giblets. A little tarragon, black pepper and hierbabuena and the juice of 2 freshly squeezed oranges.
Can't wait to eat it!!!
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Go and cook a duck then!
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the skin goes black and crispy and is delicous.
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