Preparing roast duck not as hard as you think
Duck is one of my very favourite meats, but up until a couple of years ago I was too scared to try cooking it at home.
There was too much fat and too many rules for dealing with same; I put it in the too-hard basket and always ordered it in restaurants when available.
I'm more confident now and have devised a number of simple ways to prepare this succulent, tasty meat.
Duck Maryland is a reasonably economical cut, much cheaper than the breast and, as we all know, meat on the bone has a better flavour.
EASY ROAST DUCK
4 duck Marylands; 1 tsp butter; 1 small granny smith apple, peeled, cored and diced; 1 small spanish onion, peeled and diced; 1/2 head red cabbage, cored and shredded; 4 tsp sugar; 3 tbsp cider vinegar; 1/2 cup water; salt and pepper, to taste
Preheat oven to 130C. Place duck pieces, skin side up, in a roasting pan just big enough to hold them. Roast for 40 minutes at 130C, then turn skin side down, draining off excess fat. Roast for a further 40 minutes, then drain off fat again. Increase oven temperature to 210C, turn duck skin side up and cook for a further 20-25 minutes.
Melt butter in a heavy pot over medium-low heat and cook apple and onion until soft, stirring occasionally. Add cabbage, sugar, vinegar and water; bring to the boil, reduce heat until just simmering and cover. Cook until tender, around 20-25 minutes. Season to taste with salt and pepper. Serve duck with mashed potatoes and braised cabbage on the side.