Roast duck
A whole roast duck is a thing of beauty…..until you carve into it and realise the thigh meat is beautifully tender and melting, but the breast meat is completely overcooked. For me, I feel you need to find that perfect compromise, so I have created this little recipe to keep as much moisture in the breast meat but still cooking the thigh meat long enough. Bon appétit.
- Time: 45 min
- Servings: 4
Source: Raymond Blanc OBE
Ingredients
- Duck, skin scored, wishbone removed
- pinches Salt & Pepper
- Oranges, cut into wedges
- Seville orange marmalade
- Water