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Posted on: 21st Nov 18 at 2:40 pm by Realtree Global
The Alternative to your traditional Sunday roast.
Realtree understand that wildfowlers are amongst some of the most passionate and dedicated to their sport. For any wildfowler, taking your prized duck home after a morning out on flooded marsh is a moment of pride. The pursuit of wildfowling itself is one which takes much dedication, passion and patience. These traits should also be shown when it comes to cooking duck. Especially for Sunday dinner. After all, duck is a great and tasty alternative to your usual chicken or beef roast for lunch.
A quick roasting duck cooking tip, Roast the duck on top of the potatoes, doesn’t just make things easy, the real point is that the potatoes absorb some of the duck fat, making them extremely tasty.
Roast Duck cooking method:
Preheat the oven to 200C/400F/Gas 6.
Add sliced potatoes to a pan, scatter over the sliced onion and tear in the thyme. Fry altogether until the potatoes start to warm through.
Onto base of the tin, lay the duck, stuff it with the bay leaves and roast for 60-90 minutes. Check the duck throughout the process. Its juices should be clear without any trace of blood. Remove the tin from the oven, turn the heat up to 220C/425F/Gas 8, and place the duck and potatoes into a new tin or onto a heatproof serving plate, then return it to the oven whilst you make the gravy.
Put the original roasting tin on the heat and pour in the Madeira. With a wooden spoon dislodge all the crisp caramelised sediments and stir them in to make the gravy. Serve the duck and potatoes with the gravy.
3 medium to large Maris Piper potatoes
salt and freshly ground black pepper
1 x 2.5kg/5lb 8oz duck
6 bay leaves