ROASTED DUCKLING ON A BED OF HONEYED POTATOES
Serves 4
INGREDIENTS
1 duckling, giblets removed
60ml/4 tbsp light soy sauce
150ml/1/4 pint/2/3 cup fresh orange juice
3 large floury potatoes, cut into chunks
30ml/2 tbsp clear honey
15ml/1 tbsp sesame seeds
salt and ground black pepper
ROASTED DUCKLING ON A BED OF HONEYED POTATOES
Preheat the oven to 200°C/400°F/ Gas 6. Place the duckling in a roasting pan. Prick the skin well.
Mix the soy sauce and orange juice together and pour over the duck. Cook for 20 minutes.
Place the potato chunks in a bowl, stir in the honey and toss to mix well. Remove the duckling from the oven and spoon the potatoes all
around and under the duckling.
Roast for 35 minutes and remove from the oven. Toss the potatoes in the juices so the underside will be cooked and turn the duck over.
Put back in the oven and cook for a further 30 minutes.
Remove the duckling from the oven and carefully scoop off the excess fat, leaving the juices behind.
Sprinkle the sesame seeds over the potatoes, season and turn the duckling back over, breast side up, and cook for a further 10 minutes.
Remove the duckling and potatoes from the oven and keep warm, allowing the duck to stand for a few minutes.
Pour off the excess fat and simmer the juices on the hob (stovetop) for a few minutes. Serve the juices with the carved duckling and potatoes.
Tags: Duck
