One of my New Year resolutions for 2013 is to cook meat, fish and poultry that I have not cooked before at home. One thing that I have never tried before is duck. For some or the other reason I always thought it was a difficult thing to do successful at home.
After telling Hubs that I am planning to make some duck, he suggested that we make it in the Weber. I was sceptical, initially, but with the thought of potatoes roasting in the dripping pan and being cooked in the lovely duck fat, I was convinced.
Duck is usually served with orange sauce and I did not want to take more chances, so I served it also with an orange sauce. (I find the original recipe here, but changed it a bit.)
This meal was absolutely superb and something that I will make over and over again.
Do not forget to enter the competition to win a copy of Limoncelo and Linen water!
- 1 x 2kg duck
- Salt and black pepper
- 15 ml chicken stock
- 1 onion, coarsely chopped
- Chopped fresh parsley
- 8 potatoes, quartered and boiled in salted water for 10 minutes
- Orange sauce:
- 500ml fresh orange juice
- rind of 2 oranges
- 30ml marmalade
- 300ml lemon juice
- 250ml water
- 5ml chicken stock powder
- 30ml cornflour mixed with 30ml cold water to form a paste
- Make an indirect fire in the Weber. To see how to do these go to Ilovemyweber.
- Season the duck with salt, pepper and chicken stock. Place the onion and parsley in the cavities and truss neatly.
- Place a dripping pan in the Weber and place the duck in a roast grid and roast for an hour.
- Place the potatoes into the fat in the dripping pan. Turn the duck over and roast for another 45 minutes.
- Mix all the orange sauce ingredients, except the cornflour paste together in a saucepan and simmer for 15 minutes. Add the cornflour paste and cook for another 5 minutes until the sauce is thickened.
Laat jy nou my mond water! It really looks delicious. And the recipe looks so simple. Do you think the time it cooks depends on how big the duck is?
Hi Baggy, yes the time does depend on the size – I think you must cook it approximately 30 minutes per 500g!
Damn!! Looks yummy!
Now I have to go and buy a weber
Our Weber is on its last legs and I wanted to buy a newone for my husband for Christmas, but it was just to expensive!
I love COOKED, crisp duck – this pink little “borsies” give me emotional hives. Eating food cooked by you is on my bucket list, Zirkie.
Thanks for the lovely comment, Anne!
Sounds fabulous and your roast potatoes must have been so nice and crispy too.
Mandy
When you say chicken stock do you mean the powder or liquid?
I don’t know what happened to my reply!
I used Ina Paarman’s chicken stock powder, Mandy.
I love using our Weber
We cooked so many things on the Weber recently – I just wish I had more time to do posts and to visit blogs!
I salute you dear Zirks, you are a brave cook!!! The duck looks scrumtious!!
Thanks Nina, I am proud getting such a compliment from someone as excellent as you!
I love your new layout, most enticing!
Are you running quizzez again this year?
Thanks, Sidey! It was done by my daughter! I want to do quizzes but I am forever running out of time!
It was absolutely delicious, Mandy and one of the best meals that I have ever eaten. I used power chicken stock from Ina Paarman.
Congratulations, you are doing so well & as per everyones comments it is not easy to cook duck but you triumhed
This looks so nice, Zirkie.