Roast Duck

For those of you with long memories you might remember that Giftmas Day cooking last year was a new and unequivocal low point in my kitchen efforts. But not to be dissuaded, when I found a frozen duck the other day at the markets, I was all over it!

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Pulling out the same recipe, I was determined to attempt this again, and be successful!

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Check it out! All golden brown and crispy!

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I even had an instruction manual to give to Himself so he could assist me in my endeavour of the perfect (not quite Giftmas yet) dinner!

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And there you have it! Roast Duck with plum and ginger sauce, glazed carrots, and prosciutto beans!

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The proof of the deliciousness is in this photo here.

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It’s all gone!

I am so ready to take on Giftmas lunch this year it’s not even funny! BRING IT ON!

And no, you can’t invite yourselves ’round to our place for Giftmas!

2 thoughts on “Roast Duck

    1. I do! It did occur to me after the post went up that I should have put the recipe in the post. Oh well. Hopefully people will come here to the comments for it 🙂

      1 tsp ground ginger
      2 tsp ground coriander
      2 tsp sea salt
      1 duck (about 2kg)

      Preheat the oven to 220C
      Combine the ground ginger, ground coriander and salt in a small bowl and rub into the skin and cavity of the duck. Seal the cavity with a metal skewer and tie the legs firmly together with kitchen string.
      Place the duck on a rack in a roasting tine and roast for 50-60 minutes.
      Remove the duck from the roasting tin, cover with foil and allow to rest in a warm place for 15 minutes.

      2 tbsp soft brown sugar
      15 g fresh ginger (cut into thin matchsticks)
      1 star anise
      800 g tin plums (drained and halved, syrup reserved)

      Combine the sugar, ginger, star anise, 375ml of the reserved plum syrup, and 80ml of water in a saucepan and stir over medium heat until the sugar has dissolved. Bring to the boil and simmer for 7 minutes, or until slightly reduced and syrupy. Add the plums and simmer for a further 2 minutes. Serve with the duck.

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