When I found a cheap bag of blood oranges at Farro, of course I had to have them and I couldn’t help but think of duck  – a crispy, sticky orangey duck. Although I used blood oranges (I mostly like them because they are so pretty), you could easily use regular oranges for sure.

This dish takes a bit of nurturing, but it’s insanely easy and quick if you don’t take into consideration the cooking time ;-) BEST THING IS you get a smallish jar of duck fat out of it – a whole jar. Of duck fat. A whole jar.

 

DuckIngredient

1 whole duck
flakey salt
string

Sauce
1 blood orange, zest & juice
1 blood orange, flesh chopped roughly
2 tablespoons coconut aminos
1 tablespoon honey
1 red chili, chopped finely
1 star anise
pinch salt

 

Methodducksauce

Preheat the oven, 140˚C fan bake.

Score skin on duck in a criss-cross

pattern – be careful to just cut into the skin/fat, not the flesh. Rub with salt and tie legs together and around the wings (or fold the wings back into themselves). Place on a rack in a roasting tray breast side up, and place into oven.

Cook for 45mins then turn duck over – prick skin lightly to let fat run out.

Repeat another 3 times (for a total cooking time of 3 hours).

15 minutes into the last 45 minutes, start the sauce. Put all sauce ingredients into a small pan and simmer for about 15mins – should be nice and sticky but not burnt.

After the 3 hours, turn the oven up to 200˚C for 10 mins. Take duck out of the oven and pour out the fat (of course save it for later – roast veges, kumara and parsnip chips etc mmmm) remove the string, and brush the sauce over the breast. Cook for a further 5-10 mins.

Take duck out of the oven and rest 10 minutes before serving.

Serve with a good salad, some green beans and some kumara, roasted in, you guessed it, duck fat!

Super easy, super delicious, great for a winter night treat! And keep your bones and make a duck stock the next day – it will make the best soup you have ever had and spoil you for any others soups to come. Sorry.