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.