4 lb (1.8 kg) oven-ready duckling
2 tbsp cold water
salt
2 tbsp clear honey
1 tbsp boiling water
2-3 oranges, peeled and segmented
1 bunch Watercress (salad cress), to garnish
3-4 tbsp oil and vinegar dressing
2 tbsp cold water
salt
2 tbsp clear honey
1 tbsp boiling water
2-3 oranges, peeled and segmented
1 bunch Watercress (salad cress), to garnish
3-4 tbsp oil and vinegar dressing
method
1. Preheat the oven to 425°F (225°C) Gas Mk 7.
2. Wipe the duckling and remove the giblets. Reserve the liver.
3. Prick the skin all over and rub well with salt to crisp the skin.
4. Place the duck on a rack in a roasting tin with the cold water.
5. Roast for 20 minutes, then reduce the oven temperature to 350°F (180°C) Gas Mk 4. and cook at 25 minutes per 1 lb (450 g).
6. After 1 hour roasting time, pour the duck fat from the tin.
7. Blend the honey with the boiling water and baste the duck all over.
8. Return to the oven to complete the roasting time, basting about three times with the honey mixture.
9. When cooked leave the duck until completely cool.
10. Cut into serving portions and arrange on a platter.
11. Arrange orange segments around the duck with the watercress sprigs.
12. Sprinkle the oil and vinegar dressing over the oranges and watercress.
2. Wipe the duckling and remove the giblets. Reserve the liver.
3. Prick the skin all over and rub well with salt to crisp the skin.
4. Place the duck on a rack in a roasting tin with the cold water.
5. Roast for 20 minutes, then reduce the oven temperature to 350°F (180°C) Gas Mk 4. and cook at 25 minutes per 1 lb (450 g).
6. After 1 hour roasting time, pour the duck fat from the tin.
7. Blend the honey with the boiling water and baste the duck all over.
8. Return to the oven to complete the roasting time, basting about three times with the honey mixture.
9. When cooked leave the duck until completely cool.
10. Cut into serving portions and arrange on a platter.
11. Arrange orange segments around the duck with the watercress sprigs.
12. Sprinkle the oil and vinegar dressing over the oranges and watercress.
serving amount
serves 4
rate this recipe
7.2
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