Preparation time: 20 mins
Cooking time: 30 mins
- 300 gms brussel sprouts
- 5 ml water
- 8 kilo duck with skin
- 500 gms cherries
- 200 gms of sugar
- 3 or 4 pegs grappa
- 1/2 celery
- 3 onions
- 3 carrots
- 1 leek, large pieces
- 300 gms chestnuts, boiled and peeled, immerse in chicken stock
- 3 Tbsp tomato paste
- 1 litre chicken stock
- 5 Tbsp olive oil
- 3 bay leaves
- 20 pepper corns
- A bouquet of fresh herbs: thyme, rosemary, oregano, sage, parsley.
- Salt and pepper to taste
- For the Duck:
- 'Garam masala' spice (to be roasted in over for 5 mins)
- 2 sticks of cinnamon
- 20 pepper corns
- 6 star anise
- 8 cardamom pods
- 10 cloves
- 1 Tbsp coriander seeds
- Take some Brussels sprouts and add salt to one and a half litres of water.
- Cross the ends of the Brussels sprouts and then boil in water until slightly crunchy.
- Take the 1.8 kg duck with wings tucked at the back remove some of the fat.
- Grind in the spices in a spice grinder and mix with equal quantity of sweet paprika and sea salt.
- Massage the duck with the spice mix and a little olive oil inside and out.
- Cut celery, onions, carrots, 1 leek into large pieces.
- Mix with a little olive oil and place on the bottom of a roasting pan.
- Place the duck on top and place into pre-heated oven at 180 C.9.Roast for half an hour.
- Remove the duck and place on a rack above the roasting pan with the vegetables.
- Add tomato paste to the vegetables and mix well.
- Continue to roast for another half an hour, stirring the vegetables frequently.
- Remove the vegetable pan from the oven and de-glaze with half a bottle of red wine.
- Scrape all that into a stock pot and set aside.
- Continue to roast the duck for another half an hour or until, when pressing under the wing, the meat does not spring back and feels dull
- Remove the duck from the oven and cool.
- Cut duck down the middle lengthwise.
- Remove all the bones and set the duck halves aside
- Chop the bones into large pieces and add to the stockpot with the vegetables.
- Add bay leaves, pepper corns and fresh herbs: thyme, rosemary, oregano, sage, parsley.
- Top with chicken broth till the duck bones and vegetables are swimming in the liquid and simmer for a good 6 hours, half covering the pot.
- Strain the liquid and let it cool for an hour.
- Skin off all the fat that has floated to the top with a ladle and reduce the stock to about 400ml, or until it has become quite thick.
- Strain again through a very fine sieve and add the cherries.
- Finish with a knob of butter stirred in.
- Place the 2 half ducks in a roasting tray, add a cup of chicken broth and place in pre-heated oven for about 20 minutes
- The duck should be crispy skinned by now
- If it needs more time to crisp, drain out the chicken broth and continue baking
- Place the hot chestnut puree in the middle of the plate.
- Slice the crisped duck halves into 6 pieces; add on top of the puree and top with the sauce
- Add the Brussels sprouts and enjoy.
Posted by Coba Grills and we thank NDTV Food for this delicious recipe and the recipe link https://food.ndtv.com/recipe-roasted-duck-160005