Chilli & Garlic Roasted Duck with Caramalised Vegetables
Ingredients
1 Luv-a-Duck Whole Duck
1 bulb garlic, skin left on, separated into cloves
3 tablespoons bitton chilli oil
1 large red onion cut into quarters
600g root vegetables of your choice, peeled and cut into 5cm chunks
1 sprig each of thyme, rosemary, parsley, sage, leaves only
Products used
Method
- Preheat oven to 200C
- Pat the duck dry with paper towels.
- Place all the garlic cloves into the cavity of the duck.
- Rub 2 tablespoons of the chilli oil over the skin.
- Season well with salt.
- Place a large deep, non-stick roasting dish over a medium to high heat.
- Add 1 tablespoon of chilli oil, heat until just smoking.
- Add the duck and seal well on all sides for approximately 40 minutes per kilo.
- Work on the basis of sealing for 5 minutes on each side, then 5 minutes on the breast side and another 5 minutes on the back side.
- Remove from pan and remove most of the fat that has been rendered out.
- Add the onion, vegetables and herbs to the baking dish.
- Place the duck, skin side up on top of the vegetables.
- Cook for a further 45 minutes until the skin is crisp and the juices run clear in the duck.