Remember to remove your whole duck out of the packaging, pat
dry and bring to room temperature.
Pre heat your oven to 200°C temperature fan assisted or 215°C
without a fan.
Scald the duck with 1 litre of boiling water by resting on a
wire tray over the sink and slowly pouring over the bird.
Season the bird just prior to roasting.
Choose a large, heavy based roasting tray, ideally with deep
sides and handles for easy movement.
Season with good quality fine sea salt.
Make a trivet by roughly chopping equal amounts of onion,
carrot and celery or my preferred choice of celeriac, the root of
the celery plus a bay leaf, sprig of thyme and a few black
peppercorns, another nice addition can be a orange cut in quarters
and popped into the birds cavity.
Place the bird breast up onto the trivet which should line the
base of the tray.
Place in centre of oven and roast for 20 minutes then reduce
the temperature to 180°C then continue roasting for 25 minutes per
500g reaching a core temperature of minimum 70°C.
Remove from oven and pop onto a clean tray and keep warm by
covering with a sheet of tin foil then resting for a minimum of 20
minutes before carving, leaving the roasted vegetables in the tray
for the gravy.
For the gravy I make up 500 ml of essential cuisine chicken
stock, then deglaze roasting tray with this stock stirring all the
caramelized juices from the tray, add a 100 ml of madeira for a
richer full bodied sauce and reduce to a glossy finish before
adding the stock then pass through a fine sieve pushing all the
juices from the vegetables into a clean sauce pan, bring to the
simmer and thicken if required by whisking in a teaspoon of corn
flour mixed with a little cold water and reduce till you reach a
rich glossy gravy.