CHRISTMAS MAIN 1 OF 3: CARAMEL ORANGE ROAST DUCK

- METHOD -

Use a sharp small knife to prick the duck all over, focusing especially on the very fatty areas. (This will help to render the fat while it roasts, but do take care not to pierce into the meat). Smear the inside cavity of the duck with the minced garlic and grated ginger. Dust inside of duck with Cape Herb & SpiceTastebud CARAMEL, pop in half an orange, cut into quarters, as well as the onion. Dust outside of duck lightly with Cape Herb & SpiceTastebud CARAMEL as well as a few pinches of salt (about three grinds of your salt grinder will do). Cover the wingtips of the duck with tinfoil.

Place the duck on a kettle braai prepped for the indirect cooking method – i.e. with coals baskets on either side of the duck. Cover and roast the duck. (The best way to check if the duck is done is stabbing it with a meat thermometer. For safe roast duck, you want the fattest part of the bird to have an internal temperature of 74 ºC).

To make the glaze, add the juice of the remaining two and half oranges, the zest of one of the oranges, the ginger slices, soy and honey to a saucepan along with another teaspoon of Cape Herb & SpiceTastebud CARAMEL. Boil, without lid, until the glaze turns syrupy. Once the duck reaches 65 ºC, remove the foil from the wingtips, brush over the glaze and continue cooking until done.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za