Ohh, look at that crispy duck skin. Today was the first time ever that I attempted to roast a duck. I bought it yesterday in Chinatown. I've been researching over the last week how I should cook it, and the best recipe I could find was here.
However, I decided to skip the apple cider parts and simply saute some cabbage and give it a white wine vinegar dressing. Gravy was served on the side, along with roast onions, parsnip and potato. You can see from the lightness of the flesh that this was a farmed, not wild duck. Food Critic Andrew tells me they are a lot darker in colour, and a lot stronger in flavour.
Make sure of the following:
- Your duck is up on a rack above your roasting tray (this allows for the fat to drain)
- Don't worry about olive oil on the vegetable - there is plenty of duck fat darining out of the duck as it cooks
- Don't stuff the duck, just put in some onion and herbs. This lets the hot air cook the duck from the inside.
- To ensure a crispy skin, pat the duck dry after washing, score the duck breast, and rub salt into the skin.