Spicy plum-and-apple free-range duck
| Recipe By: | Abigail Donnelly |
| Serves: | 4-6 |
| Cooking Time: | 1 hour |
| Prep Time: | 10 minutes |
Ingredients
- 1 Whole duck
- 1 x 800 g Woolworths roasting farmstyle vegetables
- honey
- 2 ClemenGolds, juiced
- sea salt and freshly ground pepper, to taste
- 2 tsp thyme
- olive oil
- 2 tbsp sea salt flakes
- olive oil
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven 180°C.
- Drizzle the duck with olive oil, sprinkle with salt and roast for 1 hour, or until crispy and tender. Baste regularly with the pan juices while roasting.
- Serve with the baby roast vegetables.
To make the baby roast vegetables:
- Preheat oven to 200°C.
- Arrange the vegetables on a baking tray, drizzle with olive oil, sprinkle with the thyme, season and roast for 30 minutes.
- Mix the ClemenGold juice and honey and drizzle over the vegetables and continue roasting for 10 to 15 minutes, or until tender.
Do your duck in the Weber instead:
- To cook the duck in the Weber, prepare the grid for indirect cooking over medium heat.
- Grill the bird, breast-side up, with the lid closed for 1 to 1½ hours or until the temperature of the thickest part of the thigh (not touching the bone) reaches 75°C on a thermometer. Grill the veggies in the same way, turning occasionally, until tender.
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