Ingredients
- For the duck2 whole ducks (approximately 1.8–2 kg)½ orange, cut into two wedges½ lemon, cut into two wedgesa few sprigs of fresh thymesalt and black pepper, to tasteFor the beetroot salad4 x 200g punnets of baby beetroots100 ml olive oil1 tsp Dijon mustard2 tbsp lemon juicesalt and black pepper, to taste250 g goat's cheesemicro herbs, to garnish
Instructions
Crisp roast Duck
1. Preheat the oven to 170 °C on a convection setting.
2 Rinse the ducks under cold water and remove the giblets. Place the ducks on a cutting board and remove the wing tips. Prick the skin on the breasts with a skewer. Stuff the cavity of each duck with an orange and lemon wedge, and a few sprigs of thyme.
3. Place the ducks in a roasting tray on their backs and add one cup of water to the tray. Season with salt and pepper. Roast the ducks uncovered in the oven for 100-120 minutes, then set them aside to cool before putting them in the fridge for at least one hour.
4. Remove the ducks from the fridge and, using a sharp knife, cut them in half, then remove all but the thigh and breast bones. Use the knife to separate the breasts from the thighs carefully. This will give you four portions from each duck.
5. Before serving, heat the oven grill to 220 °C. Grill the portions at the top of the oven until the skin is crispy. Serve with baby beetroot and goats' cheese salad.
Baby beetroot salad
1. Boil the baby beetroots until they are al dente. Set them aside to cool.
2. To prepare the dressing, combine the olive oil, mustard, lemon juice, salt and pepper in a mixing bowl.
3. Quarter the beetroots and crumble the goat's cheese, then combine them in a bowl. Drizzle the dressing on top and serve garnished with micro herbs.
