Dutch Oven Duck

I decided to do a different take on a traditional Sunday roast so went for duck instead. Taking inspiration from Chinese flavours and English cooking, I added them together in the cast iron to create something different. The combination of fruit cider and keeping the lid of the cast iron on during cooking kept the duck moist. No carving knife was required with this; be careful when removing from the pan, it does fall apart! 

Dutch Oven Duck

Prep Time: 20 mins

Cook Time: 4 Hours Minimum

Ingredients:

• 1 Medium Whole Duck
• 1 Bottle of Cider
• 1 Large Brown Onion
• 1 Orange
• 4 Cloves of Garlic
• 6 Carrots
• 4 Parsnips
• 2 Tbsp. Butter
• Herbs (to taste): Parsley, Chinese 5 Spice, Salt, Pepper, Basil, more herbs of choice can be used...
• 1 Pint of Vegetable stock

Method:

Pre-heat oven to 160C (all oven types)

1. Peel the carrots, onion and parsnips. Cut onion into large chunks, halve the parsnips and carrots down the length & cut into 2-3 inch long sections. Add all of these to the pan.
2. Cut the orange in half and insert into the cavity of the duck, peel garlic and add as well. 
3. Make a small incision into the skin on each breast of the duck, carefully separate the skin from the meat, add 1 tablespoon of butter to each incision.
4. Add the duck into the pan and rub with all of the herbs and spices.
5. Pour the stock and cider into the pan being careful not to wash off the herbs and spices on the duck.
6. Pop the lid on and put into the oven.
7. Cook for a minimum of 4 hours (the longer the better - think American BBQ) making sure to baste the duck every hour.