How about roasted duck this Christmas? Roasted duck is always delicious and is actually easy to cook. No need to roast for half a day. My recipe cooks in the oven for 1 1/2 hrs and is Paleo so, as usual only includes all natural and fresh ingredients. The duck, veg and gravy is cooked all in one baking tray. The duck fat can be used as the gravy – healthy and delicious.
If you have any left over duck fat, you can either use it to make cauliflower mash, rub it over a whole chicken to get a nice flavour, pour over your veggies and roast with garlic and onion or use with the giblets to make a soup. Duck fat also lasts for months in the fridge. I bought my whole duck from the supermarket which is normally £8 per kilo but I managed to buy it half price at £4 a kilo. If your supermarket does not have any ducks, try a Chinese supermarket instead.
Prep. Time: 15 Minutes
Cook Time: 1 1/2 hrs
Easy – Tried & Tested
- Large duck (approx 2kg)
- 2 large onions, quartered
- 4 garlic cloves, peeled
- 3 slices of ginger
- 2 lemons, halved
- 2 tablespoons paprika
- 1 tablespoon cumin
- 1 tablespoon coconut oil, melted
- 2 carrots, peeled & halved
- 2 leeks, chopped
- Salt & pepper
1. Pre-heat the oven to 220 degrees celsius
2. Place the duck on a chopping board. Remove the giblets from inside the duck. Rinse the duck thoroughly under cold water and dry with a paper towel.
3. Now, using a thin knife prick the skin of the duck all over the fatty parts at the breast and where the breast joins the leg. This will help the fat to run out but not the juices of the meat. Lightly season the duck by rubbing salt and pepper over the skin.
4. Place the onions, lemons, ginger and garlic inside the duck. Put the duck on a baking tray. Place the carrots and leeks around the outside of the duck.
5. In a bowl, melt some coconut oil in the microwave. Add the paprika, cumin & pepper to the melted oil. This will be used to baste the duck.
6. Brush the duck with the mixture and bake for between 1 1/2 to 2 hours. After the first 20 minutes in the oven, turn it down to 180 degrees celsius. Baste the duck every 20 minutes.
7. Check the duck is done after 1 1/2 hours. If you put a skewer into the thickest part of the leg, close to the breast. When the juices runs clear, then the duck is cooked.
8. There should be plenty of juices in the baking tray and this can be used for your gravy, served with (duck infused) roasted vegetables.