Are you hungry? Are you looking to cook something easy and tasty? practicallyperfect.org is your source for practically perfect recipes with step by step photos to make cooking food as easy and enjoyable as eating it.
Roasted duck should have crispy skin. Using the same technique as for Peking Duck will produce a crispy skin.
Cost: free range duck from Devon, £10.01 for a 2.005kg duck (£6.49/kg on 06/09/2010). Peaches: £1 for 4 peaches.
 |
| A 2kg duck. |
 |
| Prick the duck skin. |
 |
| The ingredients for the honey sirup mixture: 1 lemon, 3 tablespoons honey,, 3 tablespoons soy sauce, 150ml manzanilla (or dry sherry) |
 |
| Cut the lemon in slices. |
 |
| Combine the lemon slices with the other ingredients in a wok and bring to the boil. |
 |
| Turn the heat to low and let simmer for 15 minutes. |
 |
| Using a ladle pour the hot mixture over the duck several times until the duck skin is coated with the mixture. |
 |
| Put the duck in front of a fan for 4-5 hours. |
 |
| Roast the duck for 20 minutes in a pre-heated oven at 240ºC. |
Note: put water at the bottom of the pan to prevent the fat from splattering and to keep the juices. Start with the duck breast side up and turn it at mid-course to roast the other side.
Note: put water at the bottom of the pan to prevent the fat from splattering and to keep the juices. Start with the duck breast side up and turn it to roast the other side for another 20 minutes.
Turn the duck breast side up, turn the heat down to 180ºC and roast it for 55 minutes.
 |
| The duck should be nicely coasted on both sides. |
 |
| Remove the duck from the oven and put in on a dish. |
 |
| Cover the duck with foil and let it sit for 30 minutes. |
 |
| Cut the 4 peaches in quarters. Salt them lightly and pan-fry them in butter. |
 |
| The peaches will be served with the duck together with the juices from the tray (you can also add some of the honey syrup mixture). |
 |
| Carve the duck and present it. |
Share your own recipes that you enjoy cooking and eating.