serves
6
prep
15 minutes
cook
7 hours
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
7
hours
difficulty
Easy
level
Ingredients
- 1 very good quality duck (see note)
- 6 cumquats, halved
- 4 mandarins, halved
- 1 star anise
- 1 cinnamon stick
- extra virgin olive oil, for drizzling
- salt and pepper, to taste
- sauteed broccolini and cavolo nero, to serve
Instructions
- Preheat the oven to 120˚C. Remove the neck from the duck and set aside for making stock another time.
- Insert the cumquats, mandarins and spices into the cavity of the duck, then seal the cavity with a bamboo skewer.
- Score the duck breast skin 4 times on each breast, being careful not to cut the skin. Rub all over with olive oil and season to taste. Place on a trivet or wire rack in a roasting pan and bake for 7 hours. Remove from the oven and stand to rest for about 20 minutes.
- Strip the flesh and skin from the carcass and serve on top a bed of sautéed broccolini and cavalo nero.
Note
•It's important to source the best quality, pasture raised duck you can find that have a lot of meat on them. Other fast bred types of duck just don't have enough flesh and will only feed 2 peeps but with fat pasture raised ducks, you can feed 6 people and have leftovers.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
