Salt & Pepper Crispy Duck

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When I was diagnosed with an MSG intolerance a few years back, it came with the realisation that our monthly Chinese take aways were officially struck off the menu. Fortunately my favourite dish – crispy duck – isn’t too difficult to recreate. This recipe is too easy, and only has a few ingredients. For added flavour why not finish off on the barbie for the last five mins, breast side down?

Ingredients:
2kg whole free range British duck
4 carrots
4 small onions
Freshly ground salt and pepper

Method:
– pre-heat the oven to 200C/425F/GM7

– peel the veg and chop each piece in half, arrange on the bottom of a large non-stick baking tray

– place the metal grill over the top so the fat drips down onto the veg

– remove the giblets from the duck, stab the skin all over with a sharp knife and place on the metal grill

– coat the duck skin generously with salt and pepper

– roast for 30 mins, then remove from the oven

– flip the bird over so it is breast side down, reduce the heat to 170C/350F and cook for 60 mins. Optional: cook on the barbecue for the last five mins

– serve with the roast veg, a huge salad and a jug of my coffee bbq sauce

Linking up as below:
image tasty tuesday

Oriental Style Crispy Skinned Roast Duck

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We had lunch with friends a few weeks back and they mentioned they’d had an Oriental style crispy duck for tea the night before. Call me single minded but I couldn’t stop thinking about it as it was a fave of mine when I used to eat take-aways. Between going primal and being diagnosed with food intolerances (including MSG) it’s safe to say that Chinese food now has to be cooked from scratch. I finally had the opportunity to make this duck last weekend, and am pleased to say that it tasted great.

Ingredients:
Whole duck weighing approx 2kg
Tbsp Chinese five spice powder
2 tsp honey
Tsp sesame oil
Tsp salt

Method:
– if your oven isn’t very clean I would recommend giving it a good scrub as duck produces a lot of fat. Many people actually kill their ovens in the cooking process, so ensuring it’s nice and clean beforehand will put you ahead of the game as it were

– when you’re ready to start cooking, preheat the oven to 200 degrees

– get a large roasting tray with rack, and place your duck on the rack. Remove any giblets and give it a once over with kitchen towel

– using a knife or sharp skewer make little pricks in the skin all over the duck

– mix the oil, salt, honey and five spice together in a little bowl and rub all over the duck skin, ensure you have everything completely covered

– roast for 30 mins, then turn the oven down to 160 and continue cooking for a further 90 mins. Baste your bird every half an hour

– remove from the oven and rest for 30 mins before serving