Crispy Roast Duck with Spiced Apricot Glaze
Duck, with its rich flavour is a great option for special occasion dining. Our recipe yields super-crisp skin and a fabulous apricot glaze that doubles as a serving sauce.
How long will it take?
2 ¼ hours
What’s the serving size?
Serves 6 - 8
What do I need?
- 2 kg Luv-a-Duck whole duck
- 2 tbsp sea salt flakes
- 1 tbsp olive oil
For the Spiced Apricot Glaze
- 500 g apricots, roughly chopped (not peeled)
- 1 tbsp caster sugar
- 3 star anise
- 1 stick cinnamon
- 6 cardamon pods, lightly crushed open
- 1/3 cup white balsamic vinegar
- 1 cup water
How do I make it?
- Preheat oven to 180C.
- Remove excess fat and the duck neck if necessary. Use a sharp knife to score the skin on the duck’s breast in a diamond pattern, taking care to only score the skin and not cut the meat below. This helps the fat render and the skin crisp while cooking. Season the cavity with half the salt and brush duck all over with olive oil. Tie the legs together and season the skin with remaining salt. Place in a roasting pan and cook for 1 hour breast side up.
- While the duck is cooking prepare the glaze by combining apricots, sugar, star anise, cinnamon, cardamon, balsamic and water in a saucepan over a medium-low heat. Cook for 20 minutes or until slightly thickened. Remove from heat and set aside to cool slightly. Remove the spices from the sauce and blitz until smooth. Set aside.
- After 1 hour remove duck from oven and prick skin with a skewer, being careful not to cut the meat. Return to oven for 30 minutes, then remove and repeat process of pricking the skin. Increase oven temperature to 200C. Brush duck with a thick coating of glaze and return to the oven for a further 15-20 minutes or until juices run clear and skin is crispy.
- Remove duck from oven and rest for 15 minutes before carving.
- While the duck is resting heat remaining glaze over low heat to warm through. Drizzle the duck with glaze and serve with remaining sauce on the side.
