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.
|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|
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- 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.
- 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.
- Remove the duck from the oven and cover loosely with tin foil and leave to rest for about 15 minutes.
- 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.