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Barbecued Duck

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Ingredients
  Duckling 6 Pound, prepared (1 no, 2.75-kg)
  Dry mustard 1 Teaspoon
  Cayenne 1 Teaspoon
  Black pepper 1 Teaspoon
  Oranges 2 , juice squeezed and rind removed, thinly sliced and blanched
  Garlic 1 Clove (5 gm), juice squeezed and rind removed, thinly sliced and blanched
  Tabasco sauce 1⁄4 Teaspoon
  Worcestershire sauce 2⁄3 Tablespoon
  Tomato puree 2⁄3 Tablespoon
  Red wine 1⁄3 Cup (5.33 tbs) (4 tablespoons)
  Lemon juice 2⁄3 Tablespoon
  Paprika 2 Teaspoon
  Soft brown sugar 1 Teaspoon
  Flaked almonds 2 Tablespoon (to garnish)
  Orange twists 2 Tablespoon (to garnish)
  Watercress leaves 2 Tablespoon (to garnish)
Directions

GETTING READY
1. Preheat the oven to hot 220°C, 425°F, Gas Mark 7.

MAKING
2. With a fork prick the duck all over.
3. In a small bowl mix the mustard, cayenne and pepper together and rub onto the bird.
4. In a roasting tin keep the duck breast down and roast in the preheated oven for 20 minutes.
5. In a bowl add the orange rind, juice and the remaining ingredients and mix well.
6. Remove the duck, strain the fat and turn the bird over.
7. Pour the juice mixture over the duck and roast for about 1 1/4 hours at 180°C, 350°F, Gas Mark 4, basting with the drippings.
8. Remove the cooked duck, cut it into serving size pieces and put it back in the oven in drained roasting tin to become crisp.

SERVING
9. Place the duck in serving plate, pour the hot sauce and garnish as per your choice woth watercress, almonds or orange twist.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Poultry
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
100 Minutes
Ready In: 
130 Minutes
Servings: 
4

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