I realise this is more of an Autumn/Winter dish but, rather unfortunately, I neglected to post this dish at Christmas when I first put it together for our alternative Christmas meal (owing to the hamper we had ordered never turning up!). Do not be phased by the quantity of garlic which turns delightfully mellow and sweet during the roasting process.
Ingredients
1 Duck
3 Baking Potatoes cut into 1-inch cubes
Assortment of peeled and cubed mixed root vegetables (carrots, beetroot, parsnips, turnips)
4 shallots, peeled and halved
1/2 Red Wine
2 bay leaves
1 Orange
1 Bulb Garlic
Consider Butternut Squash or Sweet Potatoes
Cooking Directions
Preheat the oven to 375 degrees Fahrenheit.
To prepare the duck, remove the giblets, neck and liver from the body cavity. Discard any easily removablet excess fat. Wash the duck, pat dry, and place in a large roasting pan. Cut diagonal lines across the bird with a sharp knife to help release the fat. Put the whole orange in the cavity of the duck, then lightly dust with salt flakes and black pepper.
Roast for around 45 minutes and then remove from the oven.
Scatter vegetables around the duck and place the entire bulb of garlic (whole) in the tray too. Turn them so they well-coated with the fat from the duck.
Return to the oven and roast for another 45 minutes. Be careful at this point to check the duck frequently to check browning rate – If the duck is not browning as you would like increase the heat by 50 degrees – likewise if it seems to be browning too quickly then you should consider reducing the heat.
Remove the duck from the oven. Reduce oven temperature to 300 degrees.
Pour off all but a few tablespoons of the fat from the roasting pan and put in a jar (great for roasting potatoes and vegetables). Baste the duck in the fat and then pour over the wine.
Remove the garlic, skin and mush. This will now be sweet from its roasting. Sprinkle enough to taste over over the top of the bird.
Return to the oven and roast for another 30 minutes. Rest before carving.
Loving this duck dish, I dont think it matters what time of year it is. Duck is very popular and can be served whatever season. I just wonder whether duck can be barbequed? Could be worth a go.