Roast Duck

Friday, 4th November

This time of year German supermarkets have lots of Duck and Goose in stock, for St Martin's Day feasts and I was able to get a nicely sized Duck for 2 people, about 4 lbs.
I salted the skin overnight and wrapped it loosely in paper to let it dry as much as possible. I made a stuffing of bread, onion, the flesh of an orange and some finely chopped smoked sausage. For trimmings there was the duck liver quickly fried with a little onion and server on a crouton, and little sausages wrapped in bacon. For veggies roast potatoes and roast pumpkin with coriander seeds and a little chili pepper.
The duck was pricked all over and then roasted for about an hour and a half first breast up then breast down, then finally up again and painted with a glaze made from sugar syrup, honey, soy sauce, fresh orange juice and a dash of hot pepper sauce.
The skin did not come out as crispy as I hoped but was still totally delicious. The meat was succulent and very favourful. The potatoes were unfortunately over-boiled and under-browned, but still good. The pumpkin needed less roasting time and a more even distribution of chilli(!), but was also good. Overall very successful.