How to cook a whole aged duck
Our whole duck from Great Ocean Road Ducks has been glazed with Marionette cassis, star anise, Shaoxing wine and Chinese five-spice, then aged for a week in our Meatsmith duck room. Each duck comes with an extra jar of glaze to add another layer before roasting it at home. The leftovers are perfect on spring onion pancakes.
Ingredients
A jar of duck glaze (included with each duck)
Method
Preheat the oven to 190C.
Unwrap the duck, place it into a roasting dish and brush with olive oil, salt and extra glaze.
Roast the duck for 45 minutes, basting the duck with its juices and extra glaze every 15 minutes. The duck will be cooked when the internal temperature reaches 52C when a temperature probe is inserted into teh thickest part of the leg.
Remove the duck from the oven and rest for a minimum of 15 minutes
Once rested, place the duck breast side down. Using a sharp knife, start at the hip joint to remove each leg. Flip the over and remove the wings at the joint, then remove the breast from either side of the breast bone. Once all meat is removed and boneless, slice into 1cm - 2cm thick pieces.
