Jamie Oliver shares incredible roast duck recipe
Roast dinners can present an intimidating challenge to budding cooks owing to the extensive lists of ingredients and instructions involved.
Fortunately for food lovers, Jamie Oliver has taken it upon himself to simplify some of the most complex recipes without compromising on taste.
For one of his latest cooking ventures, the celebrity chef prepared a roast duck using no more than five ingredients. A description on his website read: “This is a massive Oliver family favourite – roast duck is such a treat.”
Thanks to its simplicity, the recipe recently drew a lot of interest from cooking fans on YouTube.
One left a comment below the video of Jamie roasting the duck. It read: “Maestro! This is SENSATIONAL for so few ingredients. Real festive and superb.”
Don’t miss…
Make Jamie Oliver’s pistachio and citrus cake – on the table in less than 1 hour[INFORMER]
Jamie Oliver’s ‘lovely’ homemade apple and cranberry sauce – recipe[INSIGHT]
Jamie Oliver’s easy sausage pasta bake ‘beats takeaways’ – recipe[INFORMER]
Ingredients:
One x 2kg whole duck, giblets reserved
One red onion
Olive oil
Chinese five-spice powder
One clementine.
Method
Get your meat out of the fridge and up to room temperature before you cook it. In the meantime, preheat your oven to 180C / 350 F/ Gas four.
Peel the onions and cut them into wedges and place them in a roasting tray with the giblets with a splash of water.
Rub the duck all over with one tablespoon of oil, one tablespoon of Chinese five-spice and a good pinch of sea salt.
Halve the clementine and place it in the cavity then sit the duck directly on the bars of the oven, with the tray of onions and giblets underneath to catch the tasty fat.
Roast for two hours, or until the duck is crispy and cooked through, turning the onions occasionally to prevent them from catching.
While the duck cooks, prep the garnishes. Trim and halve the spring onions and carrots, then finely slice lengthways and finely slice the cucumber with the chilli. Pick the herb leaves and cut the lime into wedges.
Remove the cooked duck to a platter, cover, and rest for 30 minutes before eating. Pour all the fat from the tray into a jar, cool and place in the fridge for tasty cooking another day.
- Support fearless journalism
- Read The Daily Express online, advert free
- Get super-fast page loading
Source: Read Full Article
