8 Ways to Impress with Duck!

1.Marinade.

a) If you want your duck to pack that extra punch let it marinade in your chosen sauce or flavours for up to 24hrs before cooking. Just remember to pat the meat dry again before cooking. This will let the flavours infuse deeper inside the duck compared to adding them just before, or after cooking.

2. Make sure you score the skin when cooking your duck breast.

a) With a sharp knife, cut in parallel slices through the skin without going through the breast meat.

b) This ensures that your skin renders well giving it that crisp texture that is so loved in restaurants.

3. Be adventurous with the seasoning.

a) Duck is an ingredient that works so well with a large variety of flavourings and spices.

b) If you are cooking a whole duck, remember to season inside the cavity but don’t stuff it as this will prevent good hot air circulation.

4. Get patting!

a) Always pat duck dry before cooking. This will ensure that the skin crisps up nicely and also helps to brown the meat better when pan frying.

5. Make the most of the duck fat.

a) Whole duck and breast releases a lot of fat when cooked, although our automatic reaction might be to throw this away, it is packed full of flavour.

b) Put your whole duck on a roasting rack when cooking so that the fat runs off freely and collects in the tray below.

c) Use the fat to create your side dishes e.g. sweet potato chips or potato wedges.

d) Alternatively, save the fat for another time, and use it to create the perfect roast spuds.

6. How to tell when your duck breast is cooked how you and your guests want it?

a) The best way to check if the meat is to your liking is to compare the ‘feel’ of the meat when hot, in comparison to your face, – in the same way as steak. Prod the meat, then your face. The duck will feel like various parts of your face as it cooks:

Cheek = rare.

Chin = Medium.

Forehead = well done.

7. Serving.

a) Check out our ‘how to’ video on our website which shows you how best to carve your roast duck.

b) When carving duck breast slice it at an angle with each slice about a few centimetres thick.

8. Give it a rest.

a) Resting your duck before serving equilibrates the temperature and spreads the moisture around, helping to develop flavour and tenderness.

And what about a speedy and delicious marmalade sauce to accompany your duck? Start preparing about half an hour before you are ready to serve.

• All you need is: 1 tbsp honey, 50g marmalade, 1 tbsp Cointreau, 1 tbsp orange juice, a handful of fresh coriander, chopped and a pinch of salt and pepper.
• Simply place the honey, marmalade, Cointreau and orange juice in a pan over a moderate heat. Reduce until slightly sticky. Mix in another splash of orange juice if it is too thick. Set aside until required.
• When your duck is ready slightly warm the syrup and pour over the meat.