A beautiful piece of scrumptious meat, veggies, fresh herbs and spices, oranges and wine. Let's get the party started - Spiced Up Duck Roast with Oranges.
The only things you need to create this beautiful recipe are good products and a good oven. The rest will be done by itself. Take good care of the bird: baste, turn and roast until perfection. Serve with sautéed potatoes and Marsala Gravy, inspired by Jamie Oliver. So pretty damn good!
Spiced Up Duck Roast with Oranges is suitable for kids from the age of 3. Offer some lean pieces of meat and ease on fat. Enjoy
Total Time: 1 hour + 3-4 hours for the roast (depending on the size of the duck)
around 2 kg whole duck without giblets, cleaned and drained
2 teaspoons of sea salt
1 teaspoon of ground coriander and cumin
A pinch of cinnamon, nutmeg, cardamom and cayenne pepper
1 large orange, washed (1/2 orange for The Duck and 1/2 squeezed orange for The Gravy)
A spring of fresh thyme and rosemary
The Marsala Gravy:
1/2 cup orange juice
1/2 cup dry white wine
1/2 cup cold water
1/2 cup duck stock
A bunch of celery, washed, cleaned and roughly chopped
1 large carrot, peeled, washed and chopped
1 large red onion, peeled and quartered
2 tablespoons of plain flour
50ml Marsala Wine
The Sautéed Potatoes as per in my Duck Breast 2 kinds Recipe:
1kg of potatoes, peeled, washed and quartered
1/3 cup of duck fat
Preheat the oven to 180 degrees.
Wash, drain and score the bird. Rub 1 teaspoon of sea salt all over the surface, 1 teaspoon you rub inside of The Duck.
Next, place in a mortyr all the spices: coriander, cumin, cinnamon, nutmeg, cardamom and cayenne pepper. Blend until smooth and rub it all over the bird, both of the sides and inside too.
Halve the orange and chop 1/2 into pieces and place them inside of The Duck. Add thyme and rosemary.
Prepare the veggies: celery, carrot and onion and throw them in the bottom of the clay. Place the Duck on the top and roast uncovered for about 30 minutes until light the Duck is golden.
Afterwards, mix the other 1/2 of the orange squeezed, white wine and water into a cup and stir. Baste the Duck with the mixture and continue roasting covered for about 1,5 hour on 150 degrees. In half time, take the bird out and baste. Flip it and continue. Every time you take it out, skim away few spoons of fat into a cup.
After 1.5 hour uncover and continue roasting for another 1,5 hour on 150 degrees. Baste every 30 minutes and flip once again. Continue until the meat is falling off the bone and you have a golden crust on the top. Yummy!
The Marsala Gravy
Once The Duck is done, take it out of the clay and let it sit before serving. Finish the sauce.
Take out all the veggies and blend them in a hand blender.
Afterwards, place them in a medium frying pan. Sprinkle with some flour and mix on a high heat. Pour in The Marsala Wine. Reduce.
Pour in the duck stock and reduce.
Season with salt and pepper and taste. Strain through a coarse sieve and skim away the fat (save it for the potatoes in a cup).
Continue cooking for about 1 more minute and take off the heat. Mold into a serving bowl.
The Sautéed Potatoes
Meanwhile, the Duck is roasting, cook potato wedges in a large pot filled with salted cold water on high heat. Put a lid on and bring it to boil.
Then, lower the heat and cook until soft.
Just before serving, pour some duck fat in a large frying pan on high heat. Add the potatoes and toss until nicely crispy and golden for about 3 minutes on high heat. Done.
Serve warm and enjoy with your favourable piece of the Duck, The Marsala Gravy and a glass of full-flavoured red wine.
Makes 5 serves.