Enjoy this mouthwatering recipe for crisp roast duck

OCTOBER 2, 2017

For the past 125 years, Hart cookware has been providing South Africans with high quality, affordable cookware. In celebration of this incredible milestone, Hart has partnered with renowned local chef and author, Dorah Sitole, to create a unique recipe book with 125 food ideas, including some submitted by Hart’s loyal customers.

Here is a sample of what you can expect to find in the cook book:

Crips Roast Duck

Prep Time: 15 minutes
Cooking Time: 2 hours
Serves: 6

1 whole duck (± 3 kg)
2 cups boiling water (500 ml)
1 tbsp salt (15 ml)
1 tsp freshly ground black pepper (5 ml)


Method:

Slide oven rack in middle position and preheat oven to 200°C. If necessary, remove excess fat from duck’s neck an body cavity. Rinse duck inside and outside. Prick skin all over with a fork. Pour boiling water over duck to help tighten the skin. Let duck cool and pour excess water from cavity. Pat duck dry on inside and outside. Rub duck with salt and pepper on inside and outside. Place duck on a wire dripping rack in a roaster, folding the neck skin under the body; breast side up. Roast duck for 45 minutes.

Turn duck over and roast for 45 minutes more. Turn duck over again, tilting duck to drain any liquid from cavity into roaster. Continue to roast duck for another 30 minutes until skin is brown. Again, tilt duck to drain liquid from cavity into roaster. Transfer duck to a cutting board and let the meat rest for 15 minutes before carving. Serve duck with roast potatoes and gravy made with drippings from roasting pan.

Tip:

For crispy and delicious roasted potatoes, use duck fat instead of other oils to cook with.

Contact Franchisee Liandé Barnard
Garden Route contact number 084 571 8659
Garden Route email address liande@homefoodandtravel.co.za