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HOW TO COOK YOUR DUCK BALLOTINE

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INGREDIENTS
METHOD

1 boned duck, stuffed

sea salt

Remove your duck from its plastic the night before to assist with drying out the skin prior to cooking. leave on tray in fridge overnight.

Take your duck out of the fridge an hour before cooking, and pre heat your oven to 220°C.

Roast for 20 minutes, then reduce the temperature to 150°C and roast for 45-60 minutes until it reaches an internal temperature of 68°C when probed, or until the juices run clear.

Rest for 30 minutes covered loosely in foil, before carving.