Ideal for a relaxed supper for 6 - 8 people. This does take a long time but for most of that time you can get on with other things. It is important to pierce the skin to allow fat to escape from the bird but be careful as you do not want to pierce the meat as it will dry out to much saying that this is however cooked almost as the Chinese do for their duck pancake dish it has an extremely crispy skin and stringy meat that can be shredded with a fork easily. I usually do this dish when there are about 4 of us for supper so that I will have enough duck left to shred and have with shredded cucumber, shredded spring onions and hoisin sauce wrapped in warm pancakes the next day. Yum. The meat is so rich here and the potatoes so crispy and flavourful all that needs to be served alongside this is a simple green salad and I would highly recommend a balsamic vinegarette there is something about this darkly alluring vinegar the sweetness and the acidity that marries so well with the duck. The roast potatoes will be roasted in the duck fat and are just out of this world they will be the best roast potatoes you ever have had. When the duck has finished cooking save the duck fat you could leave some in the fridge and freeze some for future use.
- 1 x Whole Duck (preferably free-range organic)
- Maldon Sea Salt
- Sprig thyme
- 1 x Large baking potato (per person) Cut into 1 inch cubes
- Preheat the oven to 200C. Place the duck on a rack in a suitable sized roasting pan pierce several times and rub into the skin plenty of salt. Run your fingers down the stem of the thyme to remove the leaves and sprinkle on top. Place in the oven for 3 hours
- After the duck has been in the oven for 1 1/2 hours remove and pour some of the fat into another roasting pan for the potatoes then return the duck to the oven add the potatoes to the pan you added the duck fat to and place in the oven next to the duck for the remaining 1 1/2 hours.
Serves 6 - 8