Roast crispy duck with cranberry glaze
Roast crispy duck with cranberry glazeSubscribe to Sainsbury's magazine
Getting a properly crispy duck like those found at Chinese restaurants can be difficult at home. Brining ensures the meat stays juicy, while scoring the skin means it cooks faster and loses more moisture, becoming lovely and crisp. The glaze has a slight Asian feel, but plenty of Christmas warmth
For the brine
- 175g granulated sugar
- 250g salt
- 3 star anise
- 1 whole duck, about 1.2kg
For the glaze
- 100g apricot jam
- 100g cranberry sauce
- 100ml vermouth rosso
- 50ml light soy sauce
- ½ tsp ginger paste
- ½ tsp garlic paste
- To make 3 litres of brine, put 1 litre of water in a pan with the sugar, salt and star anise. Bring to the boil, stirring until dissolved. Remove from the heat and add 2 litres of cold water, so that the brine is at room temperature before use.
- Untruss your duck and lightly score the skin all over in a diamond pattern. Place upside down in a tight-fitting cooking pot and pour in as much cooled brine as is needed to cover the duck. Transfer to the fridge for at least 6 hours (but anything up to 24 hours), then place the pot on the heat, bring to a simmer and then cook for 10 minutes to just soften the skin.
- Remove from the heat, then run under cold water to refresh and cool. Drain well, then pat the skin down with kitchen paper to remove as much moisture as possible. Season with a little salt and pepper.
Tip Preheat the oven to 140°C, fan 120°C, gas 1. Sit the duck on a wire rack, with a roasting tin below to catch the juices, and cook for 1 hour to dry the skin and cook the duck slowly and evenly.
- Remove from the oven and leave to stand until cool, about 1 hour. Set your oven to the highest setting possible.
- Now cook the duck (again on a rack, with a roasting tin below), until the skin crisps up – about 15 minutes. If you want a well-done duck, cook for another 30 minutes with the oven turned down to 180°C, fan 160°C, gas 4.
- For the glaze, place all the ingredients in a pan and reduce until thick. Brush about half of the glaze onto the duck and roast for a further 10 minutes at 180°C, fan 160°C, gas 4 or until sticky. Rest for at least 20 minutes before carving. Add enough water to the rest of the glaze to thin it down to a sauce consistency and warm through to serve with the duck.