Safari Cuisine
Honey Roast Duck
Try this Roast Duck if you're looking for something a little bit different. Roasted duck that is crispy and soft, with a hint of sweetness from the honey and maple syrup. This Honey Roast Duck will be loved by your visitors.
Serves 4 people
Ingredients:
• 4 large duck breasts
• 1 red cabbage shredded
• 1 handful of raisins
• 1 handful chopped apricots
• 1 tbsp white wine vinegar
• ½ a cup of orange juice
• 200 gms smoked bacon
• 2 tbsp maple syrup
• Gravy (see recipe)
Method:
1. For the cabbage: shred the red cabbage discarding the hard stork.
2. Blanch in hot water till tender. Remove and drain.
3. In a saucepan add the vinegar, orange juice, raisins and apricots.
4. Boil and reduce the liquid by half.
5. Add the butter, allow it to melt and whisk gently to combine.
6. To this add the cabbage and set aside.
7. Score the duck breast fat in a Kris cross manner being careful not to cut all the way through.
8. Place the dusk skin side down in a very hot frying pan and cook till crispy and golden brown.
9. Turn duck over, deglaze with a splash of port and place in the oven.
10. Cook duck as desired (medium rare recommended) and allow to rest for 5 minutes before serving. Do not discard juices from the pan, these will be used for the gravy Simple ‘bush’ gravy: Keep all the juices and fat from the duck. Place on the heat and begin to fry the cubed bacon in this. De-glaze with red wine or port. To this add 1 cup of water which has had a stock cube dissolved in it. In a separate cup dissolve 1 tsp of corn flour in about 100ml of milk. Whisk this into the boiling gravy liquid until desired thickness is achieved. Stir in the maple syrup and test for seasoning. Finally serve duck with cabbage and gravy
Tips/Pointers
When making gravy, or jus in a professional kitchen its usually a 2-3 day process that has to be done in large quantities. Follow the recipe above for any type of meat and you will get delicious, quick and hassle free gravy.
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