Slow-roasted citrus duck

"The easiest way to cook duck – all it requires is a bit of time up your sleeve as you wait for it roast."

Slow-roasted citrus duck Credit: Adam Liaw

• serves

  6

• prep

  15 minutes

• cook

  7 hours

• difficulty

  Easy

Ingredients

• 1 very good quality duck (see note)
• 6 cumquats, halved
• 4 mandarins, halved
• 1 star anise
• 1 cinnamon stick
• extra virgin olive oil, for drizzling
• salt and pepper, to taste
• sauteed broccolini and cavolo nero, to serve

Instructions

1. Preheat the oven to 120˚C. Remove the neck from the duck and set aside for making stock another time.
2. Insert the cumquats, mandarins and spices into the cavity of the duck, then seal the cavity with a bamboo skewer.
3. Score the duck breast skin 4 times on each breast, being careful not to cut the skin. Rub all over with olive oil and season to taste. Place on a trivet or wire rack in a roasting pan and bake for 7 hours. Remove from the oven and stand to rest for about 20 minutes.
4. Strip the flesh and skin from the carcass and serve on top a bed of sautéed broccolini and cavalo nero.

Note

•It's important to source the best quality, pasture raised duck you can find that have a lot of meat on them. Other fast bred types of duck just don't have enough flesh and will only feed 2 peeps but with fat pasture raised ducks, you can feed 6 people and have leftovers.

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.