Quick Smart Cook by Valli Little

Author:Valli Little [ Little, Valli]
Language: eng
Format: epub
ISBN: 9781443431729
Publisher: HarperCollins Canada
Published: 2009-03-18T04:00:00+00:00

Preheat the oven to 180°C.

Place duck marylands, skin-side down, in a non-stick frypan over medium heat and cook for 3-4 minutes, allowing the fat to render from the duck. Once the skin is golden, turn and cook for a further 2-3 minutes. Transfer duck to a roasting pan (reserving the fat from the frypan to cook duck-fat fried potatoes).

Place the maple syrup, wine, soy, tomato sauce, ground ginger, mustard, garlic and sweet chilli in a bowl. Whisk until well combined and mustard powder has dissolved. Pour over the duck and cook in the oven, basting occasionally, for 30 minutes until the duck is cooked through and the skin is dark and sticky. Watch carefully – add a little water to the pan if the glaze is starting to burn. Remove from the oven, cover loosely with foil and set aside for 5 minutes to rest. Skim any excess fat from the sauce.

Serve the duck with potatoes and beans, drizzled with sauce and garnished with parsley.

* Order duck marylands from poultry shops and butchers.

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