Recipe – Spiced Aylsebury Duck with Celeriac Slaw

My favourite duck dishes always have an Asian twist.  Asian spices and sauces seem to bring the best out in duck.  So I decide to combine flavours I like as a spiced rub and then use some of that spiced mixture in a slaw to marry the 2 dishes.

Crispy Aylesbury Duck

Crispy Aylesbury Duck

It worked well and to steal my husband’s words whilst the duck was roasting, “it smells like Christmas”.  It would be a lovely roast to if having a dinner party or guests coming as the place would smell lovely upon arrival and all but the carving can be done well before the guests arrive.

Ingredients

Whole Aylesbury Duck

duck 1

For Spice Rub:

4 tbsp, 5-spice

3 tbsp, Ground Cinnamon

3 tbsp, Ground Cassia Bark

1 tbsp, Vanilla Chili Salt

1 tbsp, Kosher Salt

Zest of 2 Clementines

Prepare spice rub for duck and slaw

Prepare spice rub for duck and slaw

For Slaw:

1/2 small celeriac, peeled

2 crunchy apples (such as Cox)

4 tbsp, plain yoghurt

juice of 2 clementines

2 tbsp of spice mixture, from above

Preheat oven to 200 degrees Celsius.

Wash duck and pat dry.  Place in roasting tin with breasts facing up.  Pierce skin of duck making a crisscross design to allow fat to cook out easily.

This will allow spice rub to penetrate the meat

This will allow spice rub to penetrate the meat

Combine  spice mixture and rub top of duck with all but reserved portion.  Roast duck for 20 minutes.  Remove duck and turn oven down to 180 degrees.  Turn duck over in the roasting tin with the breasts facing down.  (Do this very carefully as the fat that has  cooked off of the duck will be in the bottom of the roasting tin and extremely hot!)

Careful flipping the bird

Careful flipping the bird

Place duck back in the 180 degree oven for 70 minutes.

Whilst the duck is cooking, prepare the slaw.

After 70 minutes, remove duck and turn again in the roasting tin.  Continue to cook for 25 minutes.

Crispy Aylesbury Duck

Crispy Aylesbury Duck

Remove and allow to rest at least 15 minutes before cutting.

Apple and the ugly veg, celeriac

Apple and the ugly veg, celeriac

Slaw recipe:

Combine yoghurt and reserved spice mixture well ensuring no lumps.  Add clementine juice and stir.  Thinly slice celeriac and apple in thin strips.

If you have a food processor to do the dirty work, lucky you.

If you have a food processor to do the dirty work, lucky you.

Add chopped veg to the yoghurt mixture and combine.  Set aside until duck is ready to serve.

duck 10

Would be lovely paired with a Syrah or Shiraz….or freshly squeezed orange juice.

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Filed under Farmers'/Food Markets, Wine

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