Crisp Roasted Duck by Gordon Ramsay

Crisp Roasted Duck

[ad_1]


http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

A whole roasted duck doesn’t have to be fussy. With just a few hours’ roasting and hardly any work at all, you can have a juicy bird with crisp skin. Serve it with pan juice roasted Brussels sprouts or some seasonal salad for a festive occasion or Sunday dinner.

The Chinese New Year, or Spring Festival officially begins on February 5th, 2019 and I would like to take this opportunity to wish you and your family peace, joy and love this holiday!

Gravy
  • 1 x 2-2.2 kg Duck
  • Sea salt
  • Freshly milled peppers
  • 1 bunch Thyme
  • 1 Organic lemon, quartered
  • 750 g Brussels sprouts, trimmed, washed and dried
  • 2 tbsp Spelt flour
  • 150 ml Chicken broth or water
  • 50 ml Port or Marsala
  1. Preheat oven to 220C/430F. Wash the duck inside and out with cold running water. Pat dry all over with paper towel.
  2. Rub the duck all over with the sea salt and freshly milled pepper. Fill the duck cavity with thyme and quartered lemon. Prick skin all over with a sharp fork and tie legs together — be sure to not pierce the meat itself, only the skin. This lets the fat render out and will help crisp the skin.
  3. Place a wire rack in a roasting pan. Fill the roasting pan with 1 cup of water. Place the duck on the wire rack, breast-side down. Roast in preheated oven for 30 minutes.
  4. Lower the temperature to 190C/375F. Turn the duck breast-side up and fill the roasting pan with another cup of water. Continue cooking for a further 60-70 minutes until golden brown and crisp.
  5. Brush the duck occasionally with dripping from the roasting pan. 20 minutes before the duck is done, add the Brussels sprouts into the roasting pan and toss with the duck dripping and cook until tender.
  6. Remove duck and Brussels sprouts on a large serving plate. Cover with a tin foil to keep warm.
  7. Scrape the duck fat and juice from the roasting pan and pour into a pan. Add in spelt flour and stir with a wooden spoon until slightly thickened. Add in chicken broth and port. Bring the gravy to the boil and simmer gently for half an hour, stirring occasionally.
  8. Shred or carve up the duck, and serve with roasted Brussels sprouts and gravy.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

[ad_2]

This recipe has already been read 82 times!

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close