Cooking Your Duck To Perfection

Roast Duck is such a treat. Beautiful, flavorsome and juicy meat. It makes a great centerpiece to any family’s roast dinner.

My Mother cooks the best Duck ever, this year she followed a recipe from Chef Paul Flynn of The Tannery in Dungarvan as seen on RTE’s Today Show. The Mulled Wine Grape Sauce really sets off the beautiful meaty flavour of the Duck.

Roast Duck & Mulled Wine Grapes

  1. Preheat an oven to 185 degrees Celsius.
  2. Trim any excess fat from the Duck and place on a rack in a roasting tray. With the tip of a small knife make a series of pricks in the skin to allow the excess fat to run off. Sprinkle the Chinese five spice onto a plate, cut the clementines in half and press the cut side into the spice to pick it all up.
  3. Stuff the Duck with the Clementines followed by the herbs.
  4. Season the skin of the Duck and put a cup of water on the base of the roasting tray to create some steam.
  5. Roast in the oven for 2 hours then remove onto a platter and cover with foil to rest for 20 minutes.
  6. Save the duck fat for another day.
  7. For the mulled wine grapes, put all the ingredients into a saucepan and bring to a gentle simmer, cook for fifteen minutes or so until syrupy.
  8. Keep warm.

Ingredients for the Mulled Grapes

  • 300g black seedless grapes
  • I glass of red wine
  • 1 tbs redcurrant jelly or cranberry sauce
  • 1 stick of cinnamon
  • 3 cloves
  • Juice of 1 clementine

For full recipe details go to The Today Show website.

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