Wash the duck inside and out and remove giblets and neck.
Grate the zest of the orange and mix with 1 sprig of rosemary, nutmeg, thyme and 1 tbsp of sea salt.
Rub this mixture all over the duck inside and out.
Cover the duck and leave in the fridge for a few hours.
Preheat oven to 350 degrees.
Stuff the duck with another rosemary sprig, orange halves and garlic cloves.
Place the duck, breast side breast side up on the bars of the middle shelf of the oven rack.
Place the onion, celery and carrots in the bottom of a roasting tray.
In the roasting tray add the cinnamon, ginger, and bay leaves.
Place the roasting tray on the bottom shelf below the duck so that all the fat will be caught by the roasting pan.
Place potatoes in a pan and cover with cold salt water.
Bring the pot to a simmer and parboil the potatoes for 5 to 10 minutes.
After the duck has been roasted for an hour take the bottom tray out of the oven and replace it with an empty tray.
Spoon the fat from the removed tray and place it into a bowl.
Place all vegetables and juices into a saucepan and add some boiling water.
Tip the water and brown bits into the pan with the vegetables and top up with 1 liter of chicken stock and place on medium heat (this will create the gravy).
Skim all fat that rises to the top.
Place the parboiled potatoes into the empty tray in the oven, add some of the duck fat and season and place under the duck for another hour.
Heat a saucepan and add 2 tbsp. of duck fat. When the fat is hot and has melted add the flower and mix with a wooden spoon until it makes a paste.
Stir in the contents from the saucepan and add the port.
Bring the gravy mixture to a boil and then simmer for half an hour (stirring occasionally).
Duck should cook for approximately 30-35 minutes per pound.
Make sure the duck has reached an internal temperature of 170 degrees and then lift it onto a plate and cover with foil. Leave to rest for 15 minutes.
Pour the gravy mixture into a sieve and into a clean saucepan. Keep this gravy warm in a saucepan, while continuing to skim off any fat.
Once you are ready to eat, pull the meat away from the bones of the duck with a pain of tongs, or using your fingers and using kitchen gloves.
Serve with potatoes and the port gravy.
Ingredients
Directions
Wash the duck inside and out and remove giblets and neck.
Grate the zest of the orange and mix with 1 sprig of rosemary, nutmeg, thyme and 1 tbsp of sea salt.
Rub this mixture all over the duck inside and out.
Cover the duck and leave in the fridge for a few hours.
Preheat oven to 350 degrees.
Stuff the duck with another rosemary sprig, orange halves and garlic cloves.
Place the duck, breast side breast side up on the bars of the middle shelf of the oven rack.
Place the onion, celery and carrots in the bottom of a roasting tray.
In the roasting tray add the cinnamon, ginger, and bay leaves.
Place the roasting tray on the bottom shelf below the duck so that all the fat will be caught by the roasting pan.
Place potatoes in a pan and cover with cold salt water.
Bring the pot to a simmer and parboil the potatoes for 5 to 10 minutes.
After the duck has been roasted for an hour take the bottom tray out of the oven and replace it with an empty tray.
Spoon the fat from the removed tray and place it into a bowl.
Place all vegetables and juices into a saucepan and add some boiling water.
Tip the water and brown bits into the pan with the vegetables and top up with 1 liter of chicken stock and place on medium heat (this will create the gravy).
Skim all fat that rises to the top.
Place the parboiled potatoes into the empty tray in the oven, add some of the duck fat and season and place under the duck for another hour.
Heat a saucepan and add 2 tbsp. of duck fat. When the fat is hot and has melted add the flower and mix with a wooden spoon until it makes a paste.
Stir in the contents from the saucepan and add the port.
Bring the gravy mixture to a boil and then simmer for half an hour (stirring occasionally).
Duck should cook for approximately 30-35 minutes per pound.
Make sure the duck has reached an internal temperature of 170 degrees and then lift it onto a plate and cover with foil. Leave to rest for 15 minutes.
Pour the gravy mixture into a sieve and into a clean saucepan. Keep this gravy warm in a saucepan, while continuing to skim off any fat.
Once you are ready to eat, pull the meat away from the bones of the duck with a pain of tongs, or using your fingers and using kitchen gloves.
Serve with potatoes and the port gravy.
