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Home / Lifestyle

Roast duck, crisp potatoes and asparagus

Amanda Laird
By Amanda Laird
Food writer·NZ Herald·
6 Dec, 2011 10:29 PM2 mins to read

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Roast duck, crisp potatoes and asparagus. Photo / Babiche Martens

Roast duck, crisp potatoes and asparagus. Photo / Babiche Martens

Serves 4

1 large duck - about 2kg
4 cloves garlic
2 sticks of celery, chopped
3 bay leaves
1 onion, chopped
3 oranges
Salt and freshly ground black pepper
Olive oil
1/2 cup sweet white wine or port
1 cup chicken or vegetable stock
Duck fat
6 medium sized agria potatoes
Asparagus

1 Preheat oven to 220C. Wipe the duck inside and out with kitchen paper.

2 Crush the garlic and put inside the duck with the celery, bay leaves, onion and one orange, halved. Season inside and out, then rub the skin with olive oil.

3 Place into a roasting dish and pour over the wine or port. Roast for 30 minutes then baste with the liquids in the dish. Slice and add the oranges.

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4 Cook for a further 40 minutes then remove to a platter with the oranges. Cover with foil and let rest.

5 Tip off any remaining fat then add the stock and boil on the stove top while scraping and stirring until reduced. Strain into a suitable gravy boat or jug and check for seasoning.

6 Par-boil the potatoes in salted water. When tender, drain then return to the saucepan, cover and let dry out over a medium heat. Shake to rough them up a bit then put in a roasting dish. Rub with duck fat and season well. Cook for about 1 hour, turning every 15 minutes.

7 Trim the ends off the asparagus and either grill or boil until just tender.

Chef's tip

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Duck is high in fat due to its thick skin. The flavour is rich and delicious so smaller portions can be offered compared to turkey.

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