Sure, this might not be the traditional Sunday roast us South Africans enjoy most of the time, but it sure is amazingly delicious and worth the try.
To roast a duck perfectly is not rocket science, friends. All you need is a bit of time; much more reason to try this recipe of Crispy Roasted Duck with a couple of friends on a lazy Sunday. The oven does most of the work here, and after a couple bottles of wine and good company, you will have a feast on your hands in no time.
If you think duck is hard to come by, we bought this gorgeous fatty bird at our local Woolies and it was as fresh as can be. As mentioned by a few friends on twitter, duck lends itself amazingly well to Asian flavors – but I decided to keep it simple by smothering the bird in freshly ground sea salt and black pepper.
The secret to getting a delicious tender duck is to render the fat properly as ducks have a huge amount of fat under the skin. Prick your bird all over before putting it in the oven, and during cooking time. It is also wise to roast the bird on top of a grill tray, to render the fat into the baking dish. This makes the most amazing roasted potatoes by the way…
Slow roasting duck surely is the best way to get all the fatty goodness out of the bird and onto your veggies for roasting. Because the bird has all this fat, its flesh still came out pretty tender and amazingly moist. Next time we will definitely experiment with other flavors and spices. So, who is giving this one a try?