Thursday, 3 January 2013

Triple Sec Duck

Turkey is traditional in this country for the main event at the great british christmas, but when there is only a small number of  diners I always opt for Duck. I cooked the duck in this way the very first christmas that my husband and I spent together and he has never forgotten it, he will regularly ask for this meal again and again. Duck has so much more flavour than turkey and is great to cook for a dinner party, no basting required. If you are having a small new year dinner party this year, I urge you to try this, maximum flavour with minimum effort, plus you don't even need to buy duck fat for your roasties.

You will need:

2.5 kilo duck
3 tbsp of Triple sec (an orange liqueur) 
the juice of an orange
1 leek chopped into quarters
2 shallots peeled and chopped in half
2 sprigs of thyme
6 bay leaves
1 fennel bulb cut into quarters
1 tbsp of salt
2 tsp of pepper

I use a disposable foil roasting tray, I placed half of the veg at the bottom and a trivet for the duck, and then placed the rest inside of the bird and around it. Season the inside with a tsp of the salt and pepper and a tablespoon of the triple sec. Squeeze the juice of the orange over the duck and the remaining triple sec. Season the skin with salt and pepper and place the herbs under the bird. Leave overnight for the flavour to infuse and cook at 180 degrees c for 1 and a quarter hours, once cooked leave to rest for at least half an hour.

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