Oven Roasted Duck

Oven Roasted Duck

Posted on Jun 15, 2017 by

Perfect pairing with Bellingham Wines on #DrinkCheninDay

Oven Roasted Duck


1 x Whole Duck

200gr Chopped Onion

300ml Chicken Stock

Sprigs of Thyme

Salt & black pepper

Olive oil

65g Fresh Berries (any seasonal, gooseberries & blueberries works best)

Extra to keep at hand:

Brown sugar

Chicken stock


Pre - heat oven to 180˚C

Prepare duck by rubbing with olive oil, salt and pepper. Transfer to a baking/roasting dish and add thyme, chopped onion and stock. Bake covered with foil for about 1 and a half hour. Remove
foil and return to oven, removing when skin is golden and crispy. Once ready, use all the liquid from the dish including the onion and thyme to make your
sauce Add with berries in a pot and cook down till berries are soft and starting to disintegrate. Taste for seasoning and acidity, add brown sugar and
water if needed to get consistency you would like.

Glaze duck with sauce before serving. Serve with your choice of starch and oven roasted vegetables.


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