Have you ever wanted the perfect roast duck? With crispy skin and juicy tender meat. This recipe was developed and

adjusted in the years that will allow professionals achieve the standard results with minimal effort. There is even a great, easy to cook, sticky sauce recipe included orange, supplementing perfectly the rich duck meat and crispy skin.

Just follow the step below the recipe for perfect results every time.  Â

Ingredients

• 1 duck whole – on 3lb./1.4Kilos.

For the marinade to boiling.

• 1 liter of water.
• 6 cloves garlic (skin – beaten).
• 6 Bay Leaves
• 4 pieces star anise
• 2 teaspoons salt.
• 1 teaspoon Spanish Paella coloring (coloring) or orange dye.

For the sauce.

• 2 oranges large – Juice and Zest.
• 1 lemon – juice.
• 2 cloves garlic (mashed).
• 1 / 2 pint chicken broth.
• 2oz's. of sultanas.
• 2 tablespoons honey.
• 1 tablespoon balsamic vinegar.
• Heaped 1 teaspoon cornstarch (corn flour).
• Cold water to extinguish.

Roast Duck Recipe Method.

1. First right to their boiling point Marinade – Place all ingredients in a large pot and bring to a boil. Boil for ten minutes and then reduce to a simmer.
2. Then, prepare the duck – cut the wings to leave a single bone of the wing on each side.
3. Now, make two parallel cuts in the channel with the bones of the wing. (to allow the escape fat during cooking).
4. OK – then put a meat hook (or any type of hook you can find) on the neck of birds – position over the pan from the marinade and pour the boiling marinade all – using a spoon. This will help loosen the fat, crispy skin during firing and also give a nice color for the Duck.
5. So – hang and let dry for at least an hour. Meanwhile, prepare the sauce.
6. Place all ingredients – Except the cornstarch and water – in a pan and boil.
7. Let the mixture reduce by half.
8. Now – quench cornmeal in some cold water and stir in the sauce until desired consistency.
9. Roast duck on a wire rack over a roasting tin of water for an hour and average in a hot oven 400A º f./200Â º C.
10. You are ready to serve – cut the duck into quarters and spoon over the sauce.

The boiling marinade idea is borrowed from China and also works well with a whole chicken, crispy chicken that will, if indeed you plunge the whole bird boiling water for two or three minutes before grilling.

Try it – it really works.

About the Author

David Lynn invites you to share some of his great Mediterranean Recipes, gathered together at his home in Southern Spain and published on his website

http://www.cutting-edge-mediterranean-recipes.com

Click Here to see this Roast Duck Recipe with photographs and a You Tube Video slide show.

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