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Juniper Berry and Citrus Whole Roast Duck

With Geoff Scott

Juniper Berry and Citrus Whole Roast Duck

5 juniper berries
1 teaspoon ground mixed spice
freshly ground pepper
1 bay leaf
3 teaspoons flaky Marlborough NZ sea salt
1 teaspoon fresh picked thyme leave
zest of 1 lime
zest of 1 lemon
1 x 2kg whole duck

Firstly make the spice mix by chopping all the ingredients together on your chopping board. 
Lightly score the duck with a sharp knife, take care not to cut through the skin. 
Rub the spice mix all over the duck, massage it into the skin, then tuck the wing tips under the wings and sit the duck evenly on a dish and place it in the fridge, uncovered overnight. 
It is important to leave it uncovered as the fridge will help dry the duck out and this produces a nice crisp skin.
Pre heat the oven to 180C, transfer the duck onto a wire rack or drip tray, then place this in a roasting dish. 
Bake for 1.5 hours.
The duck will be cooked when clear juices run out when a knife is inserted into the leg. 
Take the duck out, place it breast side down, cover it with a tea towel and let it rest for 20 minutes. 
Carve the whole duck at the table and serve with a coleslaw and boiled baby potatoes.

Wine Recommendation - Pinot Noir

(Broadcast: 30 May 2012)