Crispy duck & baked apples

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Good Food

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Recipe by Good Food

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1. Heat oven to 120C/fan 100C/gas ½. Pull any excess fat from the duck's cavity and use a roasting fork or skewer to prick the skin of the duck all over - do this lightly as you don't want to pierce the meat. Rub the duck generously inside and out with flaky sea salt, then lay, breast-side down, on a rack over a roasting tray. Roast the duck for 3 hrs, pricking again every now and then should you happen to pass by. While the duck is cooking, score a line gently around the middle of each apple and set aside (this stops them exploding when they cook).
2. After 3 hrs, remove duck from the oven and turn the heat to 180C/fan 160C/gas 4. Sit the duck on a plate and carefully pour away most of the fat from the tin. Return the duck to the rack, right way up, and continue to roast for 30 mins. Put the apples in under the duck or around the side and roast for a final 30 mins. By now you should have the crispiest duck and apples on the verge of collapse. Leave the duck to rest for 10 mins, then carve and serve with the apples.

Per serving

612 kcalories, protein 30g, carbohydrate 15g, fat 49 g, saturated fat 13g, fibre 2g, salt 1.25 g

Latest comments and suggestions

• Jacs

  26 November 2007

  Jacs rated and commented on this recipe

  

  Very easy and very delicious!!

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• furryzebras

  05 March 2008

  furryzebras rated this recipe

  

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• Babs

  18 March 2008

  Babs rated and commented on this recipe

  

  This really works. The skin is so wonderfully crispy without being burnt and the meat is so moist but not greasy. The apples just make the whole dish perfect so soft and squidgy. I really is so mouth wateringly scrumptious. The only way to cook duck.

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• munch

  24 March 2008

  munch rated this recipe

  

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• cookie

  27 March 2008

  cookie rated and commented on this recipe

  

  I cooked this for Easter Sunday and it was delicious. The meat was so tender and the skin so crisp. The apples went really well with it. I will definately cook it again.

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• James

  04 February 2009

  James rated and commented on this recipe

  

  The simplest and best recipe for roast duck that I have tried. Skin crispy meat tender and not greasy, and as a bonus, no smell of burnt duck fat around the house afterwards either! I always use this method now.

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• Abi

  24 March 2009

  Abi rated and commented on this recipe

  

  Fantastic duck. Had a 2.5kg duck which we roasted at Gas mark 1 for 5 hours and then gas mark 4 for 30 minutes with Apples. Fantastic tasting duck really good.

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• jo62

  26 April 2009

  jo62 rated and commented on this recipe

  

  I have never cooked a whole duck before so this was a wonderfully easy recipe which had superb results. Duck was moist and flavoursome and the skin was crispy - as promised. I made a red wine gravy with the giblets which complemented the duck perfectly. Debate over the dinner table about whether or not the apples went well with the duck or not - but all four plates were clean by the end of the meal!

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• chocciebikkie

  17 September 2009

  chocciebikkie rated and commented on this recipe

  

  Beautiful crispy duck! I had never cooked duck before but I will definitely do this one again. I used eating apples instead of cookers as thats what I had in my garden. Everyone loved it.

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• Kat

  05 November 2009

  Kat commented on this recipe

  this was so gorgeous!!! brilliant recipe

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• rigathistle

  18 November 2009

  rigathistle commented on this recipe

  I fell and broke my wrist after putting this in the oven and still managed to host a dinner party that evening as all the work had been done already! Brilliant recipe

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Ingredients

• 1 large duck weighing 1.5Kg/3lb 5oz
• 4 eating apples

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook min 4 hrs

Ingredients

• 1 large duck weighing 1.5Kg/3lb 5oz
• 4 eating apples

Per serving

612 kcalories, protein 30g, carbohydrate 15g, fat 49 g, saturated fat 13g, fibre 2g, salt 1.25 g

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