Ingredients
Method
Roasting the Duck
- Take your duck out of the packaging the dady before and leave it uncovered in the fridge overnight.
- Heat your oven to 170°C.
- Salt the duck all over and in the cavity. Score the skin diagonally across the breast with a sharp knife, being careful not to cut into the meat.
- Roughly chop the onion, carrot and celery and crish the garlic cloves with the skin on. Scatter into a baking tray and set the duck on top on a rack, breast side up.
- Cut an orange in half and stuff it into the duck cavity with the rosemary and thyme.
- Place the duck into the oven and roast for 1 hour.
- Flip the duck and roast for another 40 minutes, breast side down. Prepare the glaze while it roasts (see below).
- Remove from the oven and turn the temperature up to 200°C. Brush the duck with the glaze. Place into the oven for 15 minutes. Remove, glaze again and roast for a final 15 minutes. Remove and rest while you make the gravy.
Making the Glaze
- Juice the orange directly into a small pan and add the honey. Mix well to combine.
- Heat to a medium low heat. Once the mixture starts to simmer slightly, add the cinnamon stick and cloves.
- Cook graually until the flavours infuse and the glaze thickens up and becomes sticky. Keep over a low heat until needed, to stop it from cooling and hardening.
Making the Gravy
- Drain most of the excess fat from the roasting tray into a jar and set aside to cool and keep.
- Put the roasting tray with the vegetables till in over a medium heat.
- Sprinke the flower over the vegetabes and stir to mix with a wooden spoon. Cook off for 2-3 minutes.
- Pour the wine in and mix thoroughly to deglaze the tray and mix in with the flour. Cook for 5 minutes until the alcohol has cooked off.
- Pour in the chicken stock and add the thyme, rosemary and bay leaves. Cook steadily, reducing to a rich, thick gravy that coats a spoon. Season to taste and strain into a gravy boat or jug.