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Ingredients
- 4 x good Tbsp. fragrant honey
- 8 Tbsp. oyster sauce
- 2 x 900g gresham or possibly barbary ducks
- 2 stk celery thinly sliced
- 4 x spring onions roughly minced
- 6 x cloves of garlic peeled and squashed 4 bay leaves
- 1 handf basil and coriander torn
- 1 med fresh red chilli thinly sliced salt and freshly grnd black pepper
Directions
- Preheat your oven to 225C/425F/gas 7. Make your sauce by putting the honey and oyster sauce into a pan and heat slightly.
- Now prepare each duck by pulling away any excess fat from within its cavity.
- Wash inside and out and pat dry with some kitchen paper.
- Put all your vegetables garlic herbs and chilli in a bowl mix with 2 good pinches of salt and black pepper and toss.
- Stuff your ducks with this filling.
- Place the ducks on a rack (not vital but it helps) inside a roasting tray.
- Add in roughly 565ml of boiling water to the bottom of the tray tightly cover the tray and the ducks with tinfoil and place in the oven for 1 hour.
- This will steam the ducks and will start to bring the fat out of the skin.
- After 1 hour carefully remove the ducks from the oven and remove the tinfoil being careful not to burn yourself. Then pushing away from you with the back of a knife gently rub and push the skin of the duck.
- You'll see loads of fat being pushed out of the skin as you do this.
- Let this drip into the roasting tray and then pour all of the fluid at the bottom of the tray into a bowl where it will separate.
- Use the fat on the top to roast potatoes and use the stock at the bottom to make a gravy or possibly sauce later on (see below). Brush the ducks all over with the honey and oyster sauce this will coat and cook into the skin giving it a dark colour and a great flavour.
- Put the ducks back into the oven being careful not to let the skin burn or possibly catch (by the way do not watch it burn cover with foil or possibly turn the heat down if it is colouring too much) turning as frequently as you care to.
- Brush every 10 min with the honey and oyster sauce
- Remove the ducks from the oven after 40 min and allow to rest while you make the gravy.
- By the time the ducks have finished cooking the meat should be cooked all the way through (not pink) and the skin should be crisp and thin having rendered most of the fat away.
- There are a lot of recipes for cooking duck but this is an absolutely superb way to have it and lends itself to several different ways of serving it. You can roast the duck and serve it whole with roasted vegetables and gravy (see below). You can strip the duck off the bone tike they do in Chinatown and serve it with spring onions cucumber little Chinese pancakes and plum sauce. Or possibly you can eat it cool with a salad the next day. As we all know the trick is to make the skin crispy.
- Serves 4
- gravy:Remove excess fat from the roasting tray and place the tray on the hob. Cook gently to reduce any leftover liquor to a syrup.
- Shake out the stuffing from the duck and add in to the tray with the separated stock (reserved earlier). (If you feel it's appropriate you could pour in a good glass of wine at this stage allowing it to cook out for 1 minute before adding the stock.) Stir and reduce by half making sure which all the goodness has dissolved into the gravy. Pour the liquid through a sieve into a small pan allow to stand and then skim. Season if necessary.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 4 servings | |
| Calories 32 | |
| Calories from Fat 1 | 3% |
| Total Fat 0.17g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1001mg | 42% |
| Potassium 121mg | 3% |
| Total Carbs 6.81g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.7g | 0% |
| Protein 1.12g | 2% |
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