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Pressed roast duck with crackling

Australian Gourmet Traveller recipe for pressed roast duck with crackling

By Emma Knowles & Rodney Dunn
  • Serves 8
Pressed roast duck with crackling
Pressed roast duck with crackling

You'll need to start this recipe at least a day ahead.

Ingredients

  • 4 1.8kg ducks
  • 3 golden shallots, finely chopped
  • 2 tbsp red wine vinegar
  • 3 cloves of garlic, finely chopped
  • 1 bunch of chervil, leaves picked
  • 1 bunch of chives
  • ¼ tsp freshly grated nutmeg
  • ¼ tsp ground cloves
  • ½ tsp freshly ground white pepper

Method

Main
  • 1
    Preheat oven to 180C. Season skin and cavity of ducks with sea salt and freshly ground black pepper and place on a rack inside a roasting pan. Using a skewer, prick duck breasts all over. Roast for 1 hour, then reduce heat to 150C and cook for 1½ hours or until flesh is tender. Stand for 20 minutes. Combine shallot and vinegar and stand for 30 minutes.
  • 2
    Remove duck skin and refrigerate. Using fingers, remove flesh and coarsely shred, combine with shallot mixture and remaining ingredients and season to taste.
  • 3
    Line a 10cm x 25cm loaf tin with a piece of plastic wrap with some overhang. Spoon mixture into tin, press firmly and fold over extra plastic wrap to cover. Place a piece of thick cardboard on top, weigh down with food cans and refrigerate overnight.
  • 4
    Preheat oven to 180C. Thinly slice duck skin and scatter in a single layer over an oven tray and roast for 10 minutes or until crisp.
  • 5
    To serve, turn out pressed duck, remove plastic wrap, slice and serve with crackling.

Notes

Drink Suggestion: The best, most succulent pinot noir you can afford. Drink suggestion by Max Allen