Michael van Straten
Michael van Straten
australiaphen375.com

Roast Duck with Berries

Roast Duck with Berries
Serves four

Cold duck is delicious for summer parties in the garden – fingers crossed – for picnics and buffets.

Here it's teamed with a wonderfully tart sauce which complements its rich but sometimes fatty flavour - see My Tip to make sure yours ends up crisp.

All you need to add to this dish is a bowl of cold new potatoes and mixed salad.

1 crispy roast duck, cold
175g / 6oz mixed cranberries, blueberries, raspberries,
a little water
1 tbsp honey
2 cloves
pinch of ground cinnamon
2 white cardamom pods
pinch of Chinese 5 spice
glass of port
knob of butter
juniper berries

Put berries, honey and spices in water on a gentle heat. Bring very slowly to the boil stirring all the time.
Add port. When all mushed down push through a sieve with a wooden spoon to remove bits.

Return sauce to the heat.

Add knob of butter to glaze, then add juniper berries and some fresh berries and leave to cool.

MY TIP

My wife is the real duck expert in our house and she says it can often be rather greasy.

But one way to remove the fat and ensure you get lovely crisp skin and succulent but not fatty flesh, is to cook it on a trivet in a roasting pan with about 1cm/half an inch of water in the bottom.

Thoroughly wash and clean the bird inside and out, removing any obvious fat from within the cavity.

Rub the surface with coarse sea salt, cover the bird with foil so that it effectively steams for the first half an hour of cooking in a medium oven.

Pour off the fat and water from the pan, return to the oven without the foil until cooked and crisp.

This method works equally well with goose but watch out because there's so much fat you need to empty the pan at regular intervals.

 

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