Few things are more heartening than a duck roast. This recipe even takes care of gravy. The perfect Sunday family roast.
Mix together 50g salt, zest of 1 lemon ( or zest of 1/2 an
orange ) and 15g chopped thyme.
Rub the salt mix into the duck skin, cover with cling film and
return to the fridge for 24 hours.
Rinse off the salt under running cold water and dry well with
Bring the duck around to room temperature.
Season the skin with plain salt.
Preheat the oven to 160°C gas 4.
Roast for 1 hour 15 minutes - throughout cooking spoon the fat
that is released over the duck (Basting).
Turn up the heat to 200°C Gas 6.
Add a little more salt (optional - to taste) and baste with the
fat ensuring it is well covered.
Roast for a further 30 minutes (golden)
Remove the duck & Rest for 30 minutes (cover with
Return to the oven for 10 - 15 minutes.
Adjust seasoning and serve.
Tip: The fat released from the duck is perfect
for roasting your potatoes, simply add your par boiled potatoes to
the roasting tray and roast whilst the duck is resting (200C gas 6)
Roast your duck on a trivet alternatively place the duck on top of
roughly chopped mirepoix (Onions, Celery, Carrots, garlic &