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Jane Houston

Braised Roasted Duck

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Servings: 6 adults
Course: 1 meal a day, 2 meals a day, 3 meals a day, Baby Led Weaning, BLW, Family Meals, Main Course
Ingredients Method Notes

Ingredients
  

  • 2 kg duck whole
  • 400 grams carrots
  • 50 grams ginger
  • 1 apple
  • 4 small bayleaf
  • 1/2 tsp ground coriander
  • 1/4 tsp five spice
  • 1/4 tsp cinnamon
  • 6 cloves garlic
  • 2 TBSP apple cider vinegar
  • 4 cups water
  • Salt and pepper to taste

Method
 

  1. Preheat the oven to 170 C and take out a large baking pot/dutch oven
  2. Core the apple and chop it into quarters. Dice the garlic cloves and slice the ginger
  3. Pour the water into the pot and add in the garlic, ground coriander, bay leafs, five spice, cinnamon, cloves and apple cider vinegar. Mix gently to combine
  4. Place the duck into the pot upside down (breast side) leaving the top exposed. Place the apple, carrot and ginger around the sides of the pot. Cover with a lid and bring up to a simmer over the stop top
  5. Once up to a simmer, transfer the duck to the oven to cook covered for a further 75 minutes
  6. Remove the duck from the oven and flip it over. Turn up the oven to 220 and cook for a further 15 minutes until crispy on top.

Notes

* You can remove the neck + bottom of the duck to fit it into your pan if necessary
* To serve you can reduce the cooking sauce and serve with mashed potatoes or rice and extra veg if desired
*Duck can be swapped for a whole chicken if preferred
*Keep the bones in the freezer for the next time you make a bone broth!
 
Freezer Friendly: Yes for up to 3 months
Fridge Friendly: For up to 3 days.