2 kg whole duck
2 tsp salt flakes
270 g (¾ cup) honey, such as a Leatherwood variety
2 star anise
1 cinnamon quill
1 tsp juniper berries
Pinch saffron threads
1 tsp cardamom pods
1 tsp white peppercorns
- Ensure all hands, utensils, and equipment are cleaned and sanitized. It is extremely important that this is followed throughout the ageing process.
- Wipe and pat the duck dry and remove the wing tips.
- Clear some space in your refrigerator. Place the duck on a cake rack, with a tray underneath filled with bi-carb soda. This will absorb the odour and moisture.
- The longer the duck is given to age, the dryer the skin will become. The ageing process will concentrate the flavour of the duck.
- Once the duck is aged to your liking, remove it from the refrigerator and commence the cooking process.
- Cut the neck off right before the breast.
- Place the honey and spices in a small saucepan and place over medium heat, induction setting 6. Heat to just below a simmer then set aside for the flavours to infuse.
- Rub the honey generously over the duck making sure that it is completely covered. Holding the duck by the end of the legs, sprinkle a generous amount of salt evenly over the entire duck.
- Place on the grilling and roasting insert in the universal tray. Insert the Food probe fully into the breast.
- Preheat on Fan Plus at 200°C. Once the oven is pre-heated, turn it off, then on.
- Place the tray on shelf position 2 and create a User Programme:
Stage 1: Select Moisture Plus at 200°C with 1 burst of steam for 15 minutes.
Stage 2: Select Fan Plus at 170°C + Core temperature at 48°C
- Remove from the oven and allow to rest for at least 15-20 minutes. This will result in a medium-rare finish. Carve the breast and legs off the body and serve.
Hints and tips
- Keep the carcass and any other leftover meat to use for the next day in the duck and porcini pie recipe.
- The minimum amount of time I recommend ageing the duck is 4 days.
- If you are unable to source Leatherwood honey, any other good quality honey can be substituted.