Recipes / High-Protein
Slow-roast duck with glaze
Two-hour duck with bitter-orange glaze and crisp roast roots.
Method
- Prick the skin all over; season inside and out.
- Roast at 150°C for 90 minutes, draining the fat twice.
- Tuck the roots around the bird for the final 30 minutes.
- Reduce orange juice, honey and vinegar to a syrup.
- Glaze and roast at 210°C for 10 minutes.
- Rest 20 minutes; carve and spoon over the glaze.
Cody Ferreira
Food Coach at Thistle & Thyme Table. Every recipe is cooked twice in our kitchen before it earns a place here.
