This slow roast duck is a real treat
About ten years ago I used to cook a lot of Chinese food. I wanted to perfect my Chinese cooking skills very similar to what I’m doing now with Indian food. Back then, however I didn’t have this slow roast duck recipe. I wish I did.
Back then, I used to boil the ducks for about ten minutes and then hang them to dry out the skin for crispy Peking duck. This traditional method worked very well but it was a lot of work.
You might think that slow roast duck could get a bit dry but the opposite is true. We’re talking very juicy meat with the crispiest skin. I love this recipe.
No, it’s not good for you but sometimes you’ve just got to do what you’ve got to do.
- 1 5 lb. duck
- 2 tablespoon garam masala
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- Salt and Pepper
- Preheat your oven to 325f (120c)
- Using a sharp knife, prick the skin all over about 40 times. Do this at an angle so as not to put holes in the meat.
- Wash the duck inside and out and then dry with kitchen towels.
- Rub the duck inside and out generously with salt and pepper.
- Then press the garam masala into the skin and rub the ginger and garlic pastes inside the cavity.
- Now place the duck breast side down in a roasting dish and place in in the oven.
- Every half hour take the duck out of the oven and make about forty more pricks in the skin to release more fat and pour out any fat in the dish. Then place it back in the oven.
- After two hours, turn the duck on its back and cook for a further 30 minutes.
- Now turn the oven up to it's highest setting and cook until the skin is crispy and nicely browned.
- Remove from the oven and allow to rest for about 20 minutes. The skin will get crispier as it rests.
- You could eat the slow roast duck on its own or wrap pieces of duck meat and skin in fresh chapattis with salad and a nice raita. That's my favourite way to eat it.