Chilli Slow Roast Duck with Gravy from Vicky

posted on 28th June 2010.

Serves

Ingredients

1 x Sachet of Pureety Gourmet Flavours Smoked Red Chilli & Blossom Honey Marinade
1 fresh duck (2.5 to 2.5 kg)
Juice of 1/2 lemon
1/2 teaspoon salt
a pinch of ground black pepper
For the gravy:
1 teaspoon of cornflour blended with water.
1 drop of gravy browning

Preparation

Wash the duck inside and out under cold water. Dry the duck with kitchen paper. Mix the sachet of marinade and lemon juice together and add to the duck. Cover and leave in the fridge overnight.

Cooking Method

1. Stand the marinated duck in a roasting tin. Sprinkle with salt and pepper.
2. Cover with foil and roast in oven 180C/ 350F /Gas 4 for 2.5 hours.
3. Remove the cover. Drain off the excess juice and fat and keep aside.
Place the duck back in the over for a further 45 minutes at 220C/ 425F/ Gas 7 till the skin of the duck is brown and crispy.
4. Carved and serve with roast potatoes and gravy.
For the gravy:
1. Pour the duck juices from the roasting tin into a sauce pan. Skim off the fat.
2. Blend 1 teaspoon with 100ml water. Pour it into the sauce pan with the duck juice. Bring to the boil. Add in a drop of gravy browning.Reduce to a thick consistency.

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