DUCK:
2 kg free range duck
NOMU Sea Salt and Black Pepper
NOMU Poultry Rub
4 large carrots
4 large celery sticks
2 oranges, cut in half and pierced with NOMU Cook’s Collection Whole Cloves
2 large red onions
4 cloves whole unpeeled garlic, lightly squashed
STUFFING:
1 large brown onion
50 g chopped pancetta
Handful fresh chopped sage
200 g tin whole chestnuts, roughly chopped
125 g crushed amaretti biscuits
125 g stale breadcrumbs
Zest of 1 orange
Freshly grated nutmeg
1 tbsp NOMU One for All Rub
NOMU Sea Salt and Black Pepper Grinder, to taste
GRAVY:
Splash of brandy
1 tbsp flour
500ml prepared NOMU Chicken STOCK
NOMU Sea Salt and Black Pepper Grinder, to taste
Preheat the oven to 180°C.
For the stuffing, roughly chop the onion, pancetta and sage. Melt some butter in a pan and fry the mixture until the onion has softened.
To gain some texture in the stuffing, the chestnuts and amaretti biscuits should be roughly chopped or crumbled by hand.
Place the softened onion, pancetta and sage mixture in a bowl with the chopped biscuits and chestnuts, along with the rest of the ingredients. Use your hands to mix all the ingredients well.
Remove the giblets from inside the duck. Keep aside. Rinse the duck both inside and outside and dry with absorbent paper. Cut away any excess fat and, very importantly, pierce the bird all over with a metal skewer. Season the inside cavity of the duck with salt and pack with the chestnut stuffing. Rub the duck with some NOMU Poultry Rub, Sea Salt and Black Pepper. Because there is a stuffing, trussing the duck is advisable. It will help to retain the duck’s natural juices, keeping the flesh moist and flavourful.
Place the duck in a roasting tray on top of the carrots and celery sticks or on top of a roasting rack – it is important that the duck does not sit in melted fat during roasting. Add the oranges, onions, garlic and giblets to the roasting tray to flavour the gravy.
Roast the duck until the juices from the thickest part of the leg run clear. (Roasting times for duck are 180°C for 30 min per 450 g).
Remove the duck from the roasting tin and try to pour off most of the fat. Leave to rest, covered loosely with foil, for 15 min before carving. This is a good time to finish off the gravy!
Remove all the veggies and oranges from the roasting tray. Heat up the tin on top of the stove and deglaze with some brandy. Cook off the alcohol, and then lower the heat. Sprinkle in the flour and stir well. Gradually whisk in the chicken stock and bring to a boil. Season with NOMU Sea Salt and Black Pepper to taste.
Tips: Weight for weight, duck serves less people than chicken, but because of its rich flavour, portions can be smaller. One duck serves 4 people.
DUCK:
2 kg free range duck
NOMU Sea Salt and Black Pepper
NOMU Poultry Rub
4 large carrots
4 large celery sticks
2 oranges, cut in half and pierced with NOMU Cook’s Collection Whole Cloves
2 large red onions
4 cloves whole unpeeled garlic, lightly squashed
STUFFING:
1 large brown onion
50 g chopped pancetta
Handful fresh chopped sage
200 g tin whole chestnuts, roughly chopped
125 g crushed amaretti biscuits
125 g stale breadcrumbs
Zest of 1 orange
Freshly grated nutmeg
1 tbsp NOMU One for All Rub
NOMU Sea Salt and Black Pepper Grinder, to taste
GRAVY:
Splash of brandy
1 tbsp flour
500ml prepared NOMU Chicken STOCK
NOMU Sea Salt and Black Pepper Grinder, to taste
Preheat the oven to 180°C.
For the stuffing, roughly chop the onion, pancetta and sage. Melt some butter in a pan and fry the mixture until the onion has softened.
To gain some texture in the stuffing, the chestnuts and amaretti biscuits should be roughly chopped or crumbled by hand.
Place the softened onion, pancetta and sage mixture in a bowl with the chopped biscuits and chestnuts, along with the rest of the ingredients. Use your hands to mix all the ingredients well.
Remove the giblets from inside the duck. Keep aside. Rinse the duck both inside and outside and dry with absorbent paper. Cut away any excess fat and, very importantly, pierce the bird all over with a metal skewer. Season the inside cavity of the duck with salt and pack with the chestnut stuffing. Rub the duck with some NOMU Poultry Rub, Sea Salt and Black Pepper. Because there is a stuffing, trussing the duck is advisable. It will help to retain the duck’s natural juices, keeping the flesh moist and flavourful.
Place the duck in a roasting tray on top of the carrots and celery sticks or on top of a roasting rack – it is important that the duck does not sit in melted fat during roasting. Add the oranges, onions, garlic and giblets to the roasting tray to flavour the gravy.
Roast the duck until the juices from the thickest part of the leg run clear. (Roasting times for duck are 180°C for 30 min per 450 g).
Remove the duck from the roasting tin and try to pour off most of the fat. Leave to rest, covered loosely with foil, for 15 min before carving. This is a good time to finish off the gravy!
Remove all the veggies and oranges from the roasting tray. Heat up the tin on top of the stove and deglaze with some brandy. Cook off the alcohol, and then lower the heat. Sprinkle in the flour and stir well. Gradually whisk in the chicken stock and bring to a boil. Season with NOMU Sea Salt and Black Pepper to taste.
Tips: Weight for weight, duck serves less people than chicken, but because of its rich flavour, portions can be smaller. One duck serves 4 people.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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