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