Ingredients
- 1 x 1.8kg free range duck
- 1 tsp juniper berries
- 1 tsp allspice
- 1 tsp Sichuan pepper
- 1 tsp white peppercorns
- 1 tsp coriander seeds
- 20g flaked salt
- 2 mandarins
- 100ml sherry vinegar
Roast Duck
Serves: 4
Preparation time: 3 days
Cooking time: 1 hour 25 minutes
Method
Preparation
Two days in advance
- Two days before you plan to serve, rinse the duck and pat dry with kitchen paper.
- Grind the spices and salt in a mortar and pestle.
- Blend the whole mandarins in a food processor, then add the spices.
- Spread the paste into the cavity of the duck and distribute evenly.
- Seal the cavity with a thick wooden skewer.
- Bring 3L of water to the boil. Add the vinegar then roll the duck in the water to tighten or set the skin before placing the duck on a wire rack to cool. Refrigerate uncovered for two days to dry out the skin.
On the day
- Preheat the AEG Smart PyroLuxe oven to 200°C on the Fan Forced function.
- Place the duck into the oven on a rack over a deep tray.
- Cook for 25 minutes then turn the oven down to 160°C and cook for a further 45 minutes.
- Rest for 15 minutes before serving.
To Serve
Serve hot with fresh radishes.
Appliance of choice for this recipe:
Recipe presented by AEG.
Appliance of choice for this recipe:
Recipe presented by AEG.
