Roasted Duck with Herbs and Fruit
A duck roast featuring fresh herbs and fruit from the duck category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 pre-cooked duck (about 1.6 kg)
- 50 g soft butter
- Salt
- freshly ground pepper
- 500 g tart apples
- 500 g ripe pears
- 2 tsp Dried thyme
- 1 tsp dried rosemary
- 100 ml freshly squeezed lemon juice
Instructions
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1.
Preheat the oven to 220°C fan‑forced. Wash and pat dry the duck inside and out. Rub with butter, season both sides with salt and pepper, and sprinkle the interior with thyme and rosemary.
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2.
Place the duck in a roasting tin and roast in the middle of the oven for about 1½ hours until crisp.
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3.
Meanwhile, peel, halve, core, and dice the apples and pears. Toss them with lemon juice. About 10 minutes before the end of cooking, spoon half of the fruit into the duck cavity to finish cooking. Blend the remaining fruit with a blender to make a puree. Plate the duck. Reduce the pan juices with the fruit puree and about 50 ml water; season with salt and pepper.
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4.
Serve the duck with fruits and herbs as desired, accompanied by the fruit sauce. Pair it with boiled chestnuts.
