Roast duck is a wonderful meat, roast alongside onions, garlic and oranges.
- Preheat your oven 180°c. Weigh the duck without giblets and pat the skin of the duck with a kitchen towel to remove excess moisture.
- Prick the skin around the duck legs. Season the duck all over with salt and pepper. Now lay on the orange slices and sprinkle on the thyme. Place the duck on a rack in a roasting tin, lay the onions, garlic and any extra orange around the duck, drizzle with oil again and roast in the middle of the oven for 40 minutes per KG plus 10 minutes extra. When the duck is cooked cover with foil and rest for 10-20 minutes before serving.
- Serve with your chosen vegetables.
- Great tip is to keep the fat that comes from the duck for another occasion as it makes the most fantastic roasties!
Prep time: 20-30 Minutes
Cook time: 1½ (Depending on size of the duck)
1 whole duck
Salt and pepper
1 bunch of fresh thyme-leaves picked
6 small brown onions halved
3 cloves of garlic halved
2 oranges sliced