"I buy duck from a specialist poultry supplier, the Chicken Pantry in Queen Victoria Market. It's worth the effort to buy a genuine free-range duck," says Hafner. "I always roast my duck until it's well done; the flavour is much better when the fat has rendered all the way through, and it will be more tender than if you try to keep the meat pink." Serve with date and preserved lemon chutney.
- 3 celery stalks, coarsely chopped
- 2 carrots, peeled, coarsely chopped
- 1 onion, coarsely chopped
- 1 orange
- 2.2 kg duck, at room temperature, rinsed and patted dry with paper towels
- 2 fresh bay leaves
- 4 juniper berries
- 375 ml dry red wine
- 1Preheat oven to 175C and place vegetables in a roasting pan.
- 2Pierce orange all over with a sharp-pointed knife. Season duck with salt inside and out, then place orange, bay leaves and juniper berries inside the cavity and use a long skewer to stitch up opening. Place duck on top of vegetables and roast for 30 minutes, then pour in red wine and roast until duck is well browned and juices run clear when thigh is pierced with a knife (2-2½ hours). Remove from oven, remove orange from duck cavity and pour pan juices into a tall jug. Cover duck with foil and set aside for 20 minutes to rest.
- 3When orange is cool enough to handle, cut in half and squeeze juice into jug with pan juices and set aside until fat has settled on the top, then skim off (reserve in freezer for roasting potatoes). Pour juices through a fine sieve into a saucepan and reduce over medium-high heat until flavourful (3-5 minutes; the sauce will not thicken). Serve duck with sauce and date and preserved lemon chutney.
Drink Suggestion: Avani Syrah 2011 or 2012. Drink suggestion by James Broadway