Roast Duck With Apple Cider and Cabernet PepperBerry Glaze

I made a roast duck for New Year's tea.

Jodie bought this from work a couple of months ago so this gave me the perfect reason to try it.

For crispy skin leave the duck uncovered in the fridge to dry out overnight.

Ingredients

1 tbsp olive oil

1 large shallot, finely chopped

2 cloves garlic, minced

salt

400ml apple cider

1 tbsp cabernet pepperberry paste

2kg duck (approx)

Method

1. Preheat oven to 180°C fan forced.

2. Add olive oil to a small pan over a medium heat. Add shallot and garlic until shallot is softened. Add a pinch of salt and the cider, increase heat and bring to the boil. Reduce heat to a rolling simmer, continue cooking until liquid has reduced by half.

3. Pat duck dry using paper towels. Carefully score duck breast with a sharp knife taking care not to pierce the meat.

4. Season duck inside the cavity and on the skin generously with salt, sprinkle with a little black pepper, place a couple of small orange slices or orange zest inside the cavity.

5. Use 1/4 of the cider mixture to glaze the duck all over. Place duck breast side down on a wire rack of a deep roasting tray. Roast for 45 minutes.

6. Remove duck from oven and carefully turn duck over, allowing the liquid to drip into tray. Brush the duck with another 1/4 of the cider mix.

7. Turn oven up to 220°C fan and continue roasting for a further 30 minutes or until internal temperature between the leg and thigh reaches 75°C and juices run clear.

8. Remove from oven and allow to rest, uncovered for 15 minutes before carving.

9. Heat the remaining cider mix to serve as a sauce with the duck.

It was delicious.

Comments

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