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Classic Roast Duck and Potatoes

Buy Whole Duck on our website. Cook Time : 1-2 hours Servings: 4 Ingredients 8 medium potatoes, peeled 1 whole duck 2 onions, roughly chopped 1 bunch of thyme 150 ml port 1 tbsp. balsamic vinegar 250 ml chicken or duck stock Take the duck out of the fridge 2 hours before cooking to bring it to room temperature. Place the potatoes in a pot of cold salted water and bring to boil and boil for 15 minutes. Drain and shake excess moisture away. It’s ok to be rough while shaking in the colander, as this will form a coarse surface on the potatoes giving an extra crispy result. Cool to room temperature. Preheat oven to 190°C. Remove neck and trim wings to 2nd joint, open the vent at the leg and drain any liquid from the cavity. Dry the skin with paper towel and season well with salt, then place the thyme inside the cavity. Place the duck on...

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