From Classic Essential Roasts
2 chicken wings chopped
1/2 white wine
1 onion, chopped
1 small carrot, sliced
1 tomato, chopped
Place the duck neck, chicken wings and wine in a pan. Simmer over medium heat for 5 minutes until the wine has reduced by half.
Preheat the oven to 180 degrees. Place the duck in a large pan, cover with boiling water, then drain. Dry with paper towels. Using a fine skewer, prick all over the outside of the duck, piercing the skin, not the flesh. Place the duck breast-side-down in a baking dish and roast for 50 minutes.
Drain off any fat, turn the duck over and add the stock (pour the stock over the duck). Roast for 40 minutes or until the breast is golden brown. Pour off and reserve the stock.
This recipe is easy enough though it does take some time to go through it. Adding the stock to the duck helps to keep the duck flesh moist and tender. The French style of roasting duck is much simpler than the Chinese style of roasting it, but it still tastes really good especially the crispy skin (and of course the layer of fat underneath). It tastes more of the natural flavours of the duck rather than the spices that are used in Chinese roasting.
I am supposed to make this with an orange sauce but I couldn’t find any Cointreau and I am still hesitant about adding oranges to duck. I know it’s a very famous French dish i.e. Orange Duck but still I am just not convinced by the combination. Instead I opted for a red wine sauce, the duck stock, red wine and corn flour to thicken it.