Matariki roast duck

Doug Sherring

We think everyone loves a good roast and for Matariki we thought we would share a special recipe. Roasted whole duck is decadent. It takes a little bit longer than a chicken but when it is done it will melt in your mouth and the added horopito gives a delicious, savoury pepperiness. The potatoes roasted under the duck for the last hour get so sweet and golden from the glorious duck juices.

Ingredients

1	Duck, whole (Main)
2 Tbsp	Horopito seasoning, or Simon Gault's Kiwi seasoning
1 kg	Baby potatoes
1	Olive oil, to rub the duck

Directions

1. Preheat the oven to 180C. Place duck on a rack in a roasting tray and rub with horopito and lots of salt and olive oil. Place in the oven.
2. After the duck has roasted for an hour, take the tray out of the oven and remove the duck and rack. reserve the fat. In a clean roasting tray add the potatoes and place the rack and duck over the potatoes. Spoon over 2 Tbsp of the reserved fat over the potatoes and toss to coat. Season well with salt. return to the oven for another hour.
3. Remove the duck from the oven and cover loosely with tin foil and leave to rest for about 15 minutes.
4. The best way to eat the duck is to pull the meat away from the bones with a pair of tongs or your fingers wearing kitchen gloves then let everyone fight over the delicious skin! Serve with your potatoes and your choice of winter greens.