Roast Duck

Full recipe on my website please follow this link. https://www.unclemattscookerylessons....

Succulent roast duck with braised red cabbage and gravy, no real history lesson here as people have been roasting birds since forever. I happen to adore roast duck but this is a fairly recent thing for me as the fine dining chef in me believed adamantly that the breast should be served pink while the legs must be slowly confit, therefore how can a whole roasted duck be any good.
Well as it turns out the roasting process if done right renders the fat to leave the breast meat incredibly juicy and the legs as tender as the confit style. Cooking any meat on the bone obviously helps to keep it moist and tender.
My good lady is a big fan of red cabbage so it is obligatory that any duck dish must be accompanied by and spiced braised red cabbage which is perfect with an array of spices and the sweet and sour combination of sugar and vinegar. to finish this amazing roasted duck and red cabbage I also make a flavour packed gravy or 'jus' if you want to be al posh??
I hope you give my roast duck with braised red cabbage and gravy a try.