This duck recipe is a winner. The skin is crispy, it’s full of flavour and the sauce is magic (feel free to use sherry or just wine if you don’t have marsala).
Duck
| 1 | Duck, size 18 (Main) |
| 2 cups | Breadcrumbs, soft fresh |
| 2 | Spring onions, finely chopped |
| 1 Tbsp | Orange, grated zest |
| ½ cup | Pistachio nuts, raw, chopped |
| ½ tsp | Salt |
| 1 | Egg |
| 1 cup | Chicken stock, hot |
Marsala Sauce
| 25 g | Butter |
| 1 | Onion, finely chopped |
| 2 | Garlic cloves, crushed |
| 1 ½ cups | Chicken stock |
| ¼ cup | Marsala (Main) |
| ¼ cup | Orange juice |
| 1 Tbsp | Orange marmalade |
| 1 tsp | Ground cardamom |
| 1 Tbsp | Flat leaf (Italian) parsley, chopped |
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Directions
To prepare the duck
- Heat oven to 150C.
- Wash the duck and dry with paper towels. Remove any excess fat and prick the skin all over.
- Place breadcrumbs in a bowl with spring onions, orange zest, pistachios, salt, egg and a good grind of black pepper.
- Fill duck cavity with breadcrumb mixture. Close cavity with a poultry skewer. Place duck breast side down in a roasting pan.
- Add chicken stock to pan. Bake for two hours. Turn and baste duck every half hour.
- Turn temperature up to 200C and cook a further 30-45 minutes until skin browns.
- Rest for 10 minutes before carving. Serve with marsala sauce.
To make marsala sauce
- Heat butter in a saucepan and cook onion and garlic until soft.
- Add stock, marsala and orange juice and simmer over a medium heat until reduced by half.
- Stir in marmalade, cardamom and parsley. Season with salt and a good grind of black pepper.
