Port, Shallot And Orange Roasted Duck

1. 1

   Preheat the oven to 200u00b0F. Wash the duck thoroughly inside and out; pat dry with paper towels

2. 2

   Weigh the duck to calculate the cooking time (30-35 mins per 1lb). Place duck on a wire rack in large, deep roasting pan. Pour 2 kettles of boiling water all over the duck. Rub skin all over with salt. Using a skewer or sharp knife, pierce either side of the breast twice between the thigh.

3. 3

   Drain the roasting pan. Return the duck on wire rack to the roasting pan. Roast for required time. Toss the oranges, shallots, cloves and cinnamon sticks in a large bowl.

4. 4

   Forty-five mins before the end of cooking, remove rack; drain off some of the fat. Add oranges, shallots, cloves and cinnamon to pan around duck; toss in the juices. Heat the honey and port in a small pan. Pour over the duck. Return to the oven for final 45 mins.

5. 5

   Serve the duck with the oranges and shallots arranged around. Garnish with parsley.

* Per serving · 4 servings · Values may vary.