Ingredients

Method

• 1 Woolworths free-range duck, at room temperature
• olive oil
• salt, to taste
• 1/4 cup marmalade
• 3 T wholegrain mustard
For the almost-burnt almonds:
• 100 g almonds
• 1 T honey
• salt, to taste

Method

Ingredients

1. Remove the duck from the fridge at least 30 minutes before cooking. Preheat the oven to 180°C. Place the duck on an oven tray lined with baking paper, coat in olive oil and season.

2. Roast for 20–25 minutes, or until golden brown. Top with the marmalade and mustard and roast for a further 20 minutes, or until caramelised.

3. To make the almonds, roast in the oven or in a pan until almost burnt, then toss with the honey and salt. Serve with the duck.

IS YOUR DUCK DONE?

To test whether the duck is done, wiggle one of the legs – it should feel loose in the joint. To serve, cut it into quarters using a cleaver or sharp knife, then cut the legs off the thighs, then cut the breast in half through the bones.

Chef tip: Pour the excess duck fat into a jar and use to roast chicken or potatoes. Serve the duck with Woolworths’ berry shimmer glaze and the Brussels sprouts and miso butter.

Find all our favourite duck recipes here.

Photographer: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Strydom and Marcelle De Wet