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–+ servings

Braised Roasted Duck

Jane Houston
Print Recipe
Course 1 meal a day, 2 meals a day, 3 meals a day, Baby Led Weaning, BLW, Family Meals, Main Course
Servings 6 adults

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.
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