Succulent roast duck served alongside the most delicious sweet and spicy curried marmalade sauce. This recipe is meant to impress. #duck #roast #sauce #curry
2 liters (~8 cups) of water
3 chicken bouillon cubes
Small bunch of fresh thyme
1 tsp black peppercorns
6 cloves of garlic (smashed)
1 tsp sea salt
1 tbsp Marmalade
1 tsp hot curry powder
1 knob of cold butter (about a tablespoon or so)
Take the duck out of the fridge and allow to warm to room temperature. Remember to take all the innards out, if needed.
While the duck is warming to room temperature, pierce the skin and fat without cutting into the meat. For me, I find it is best to pinch the skin and pierce it with a sharp fork. That way, you cut into the fat without harming the meat. Continue piercing like this over all of the fatty parts of the duck.
In a large pot big enough to fit your duck, add water, bouillon cubes, fresh thyme, smashed garlic cloves, black peppercorns and 1 tsp of sea salt. Bring to a boil, stirring as you do to make sure the salt and bouillon cubes properly dissolve.
Once at a boil, carefully add the duck. Bring to a boil over high heat then reduce heat to allow a low simmer. Let duck simmer like this for 40 min.
After 40 minutes, remove the duck from liquid then let rest and air dry for 40 min. DO NOT WIPE AWAY THE FAT THAT SURFACES ON THE SKIN. You’ll want that fat for roasting later.
While the duck is resting, preheat the oven to 220 C/450 F (or 200 C / 400 F with fan). Pour the simmering liquid through a sieve to separate the stock from the debris. Don’t throw away this liquid goodness! You’ll need some of it for the sauce and the rest you can use for other recipes. I, personally, like to use this stock for making risotto.
Once the duck has rested for 30 min, roast in the oven. I usually roast upside down for 10-15 min or until golden brown then flip it and cook the top. Again, this should probably take 10-15 minutes or until golden brown. Once golden brown, remove from oven and let rest for 10-20 min.
While the duck is resting, start work on the sauce. In a small saucepan, combine 8 oz (240 ml) of the reserved stock with 1 tablespoon of marmalade and 1 tsp of hot curry powder. Whisk together and bring to a boil over high heat. Let bubble away like this until reduced slightly (about a quarter less). When the sauce has reduced to your liking, remove from heat and whisk in a tablespoon of ice-cold butter. Keep whisking until butter is completely melted and dissolved into the sauce. Taste and season with salt and pepper to taste if needed.
- Prep Time: 5 min
- Cook Time: 2 hours
- Category: Main, Duck, Roast
- Method: Simmering, Roasting
- Cuisine: Western
Keywords: roast, roast duck, thyme, garlic, black pepper, marmalade, curry, sauce, reduction