Whole roast duck with apples and cider
Serves: 6 | Preparation Time: 30 mins | Cooking Time: 2hrs
Ingredients:
1 x Luv-a-Duck Whole Duck available at Tasman Butchers
500g duck bones or chicken bones, cut into small pieces
2 tsp Chinese 5 spice
3 granny smith apples, peeled and quartered
¾ cup good quality cider
1 tbs flour
1 onion
3 clove garlic
1 carrot
1 stalk of celery
1 bouquet garni (bay leaf, thyme, parsley)
Salt and pepper
500g duck bones or chicken bones, cut into small pieces
2 tsp Chinese 5 spice
3 granny smith apples, peeled and quartered
¾ cup good quality cider
1 tbs flour
1 onion
3 clove garlic
1 carrot
1 stalk of celery
1 bouquet garni (bay leaf, thyme, parsley)
Salt and pepper
Method:
- Preheat the oven to 210°C.
- Cut off the excess fat and wing tips. Prick all over with a fork.
- Rub the duck with the Chinese 5 spice.
- Season and put duck in a large roasting tray.
- Place one of the quartered apples into the cavity of the duck.
- Cook on high for 20 minutes. Now turn the oven to 180°C and baste the duck with its juices. Cook for 1 hour and 30 minutes basting 2 or 3 times during this cooking time. 20 minutes before its ready, add the remaining apples to the tray.
- While the duck is cooking make the cider gravy by placing bones, onions, garlic, carrot, celery, bouquet garni and a drizzle of olive oil in another baking dish.
- Cook in the oven for 30 minutes until golden brown. Remove from the oven and place tray on medium heat on the stove.
- Add the flour and cook off for 2 minutes.
- Now add the cider and scrape the bottom of the tray to release any caramelised parts. Cook for 5 minutes.
- Now add water to cover the bones and cook for 1 hour on a gentle simmer. Strain through a fine sieve reserve.
- Once the duck is cook remove from the oven and carefully remove all the apples.
- Allow the duck to rest in a warm area for 30 minutes. Now carve the duck and place on a large platter with the soft apples and gravy.