Whole Roast Duck with Apples and Cider Recipe
 

Whole Roast Duck with Apples and Cider

from Everyday Gourmet with Justine Schofield

Ingredients

1 x Luv-a-Duck, Whole Duck
500g duck bones or chicken bones, cut into small pieces
2 tsp. Chinese 5 spice
3 granny smith apples, peeled and quartered
¾ cup good quality cider
1 tbs. flour
Salt and pepper
1 onion
3 clove garlic
1 carrot
1 stalk of celery
1 bouquet garni (bay leaf, thyme, parsley)

Products used

Whole Duck

Whole Duck

Method

  1. Preheat the oven to 210 C.
  2. Cut off the excess fat and wing tips. Prick all over with a fork.
  3. Rub the duck with the Chinese 5 spice.
  4. Season and put duck in a large roasting tray. 
  5. Place one of the quartered apples into the cavity of the duck.
  6. Cook on high for 20 minutes. Now turn the oven to 180?C and baste the duck with its juices. Cook for 1 hour and 30 minutes basting 2 or 3 times during this cooking time. 20 minutes before its ready, add the remaining apples to the tray.
  7. While the duck is cooking make the cider gravy by placing bones, onions, garlic, carrot, celery, bouquet garni and a drizzle of olive oil in another baking dish.
  8. Cook in the oven for 30 minutes until golden brown. Remove from the oven and place tray on medium heat on the stove.
  9. Add the flour and cook off for 2 minutes.
  10. Now add the cider and scrape the bottom of the tray to release any caramelised parts. Cook for 5 minutes.
  11. Now add water to cover the bones and cook for 1 hour on a gentle simmer. Strain through a fine sieve reserve.
  12. Once the duck is cook remove from the oven and carefullyremove all the apples.
  13. Allow the duck to rest in a warm area for 30 minutes. Now carve the duck and place on a large platter with the soft apples and gravy.

LUV to Show You How

Cooking Times for a Whole Duck

How to Portion a Whole Cooked Duck

How To: Make Delicious Duck Fat Roast Potatoes

Christmas Duck Accompaniments

Duck Fat - How to Render

Hints and Tips on Roasting Duck

Products used

Whole Duck

Whole Duck


Login to add this to your cookbook Email this recipe

Log-in or Register using My Cookbook to save recipes.


Reviews

Adam

Rating: 5 / 5

June 6, 2014 – Great tasting recipe! Although the end result wasn't text-book, instead of the 5 spice, we used an Asian spice pre mix, and the gravy turned out a little thicker than expected due to the little amount of juices of the probably leaner duck. Also dusted a little cinnamon for the roast. Still, a great recipe at its core! Awesome flavours coming from the duck and gravy.



Rate & Review

Please enter in the word you see below:

If we approve your review for publication, it will appear on the site within 72 hours. Reviews are meant for the sharing of information by users of our recipes. Comments that are not original, are offensive or objectionable may not be published.