Braised Roasted Duck
Ingredients
- 2 kg duck whole
- 400 grams carrots
- 50 grams ginger
- 1 apple
- 4 small bayleaf
- 1/2 tsp ground coriander
- 1/4 tsp five spice
- 1/4 tsp cinnamon
- 6 cloves garlic
- 2 TBSP apple cider vinegar
- 4 cups water
- Salt and pepper to taste
Instructions
- Preheat the oven to 170 C and take out a large baking pot/dutch oven
- Core the apple and chop it into quarters. Dice the garlic cloves and slice the ginger
- Pour the water into the pot and add in the garlic, ground coriander, bay leafs, five spice, cinnamon, cloves and apple cider vinegar. Mix gently to combine
- Place the duck into the pot upside down (breast side) leaving the top exposed. Place the apple, carrot and ginger around the sides of the pot. Cover with a lid and bring up to a simmer over the stop top
- Once up to a simmer, transfer the duck to the oven to cook covered for a further 75 minutes
- Remove the duck from the oven and flip it over. Turn up the oven to 220 and cook for a further 15 minutes until crispy on top.
Notes
* You can remove the neck + bottom of the duck to fit it into your pan if necessary
* To serve you can reduce the cooking sauce and serve with mashed potatoes or rice and extra veg if desired
*Duck can be swapped for a whole chicken if preferred
*Keep the bones in the freezer for the next time you make a bone broth!
Freezer Friendly: Yes for up to 3 months
Fridge Friendly: For up to 3 days.
Tried this recipe?Let us know how it was!
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