If you are looking for something a bit different or an impressive dinner party dish, a roasted whole duck is a good option.
Tasty, succulent meat that pairs well with Pinot Noir.
1 whole duck (2-2.5kgs)
Juice of 2 oranges
4 tbsp, pomegranate molasses
3 tbsp, soy sauce
2 tbsp, grated ginger
1 chili, chopped
2 tsp, freshly ground pepper
Mix above together for a marinade and basting liquid.
1) Remove duck from the refrigerator about 45 minutes before cooking. Score skin and cover with 1/3 of the basting juice, recipe above.
2) Preheat oven to 225 degrees.
3) Place duck, uncovered, in the oven for 30 minutes.
4) Cover duck with basting juice, turn oven down to 180 degrees and cook for 1 hour, 15 mins, covering for the final 30 minutes. Baste again before covering.
5) Allow duck to rest for 20 minutes before slicing.
Note: This will produce a large amount of duck fat in the bottom of the baking dish so take care when removing the duck from the oven. The duck fat can be saved to cook roast potatoes in.
Duck should be juicy and tasty. Enjoy with potatoes or creamed spinach and a cheeky glass of Pinot Noir. Enjoy!