4

Duck with orange and quatre épices

SERVES 4-6 // PREP TIME 15 MINS // COOK 2 HRS 15 MINS (PLUS RESTING)

“I like to cook duck so the meat is well-done and the juices run

clear,” says Brigitte Hafner. “It’s the most delicious way, and makes

it much easier to carve. It’s important to rest the meat for at least

20 minutes – that way the flavours come together and the texture

is way better. I often start roasting a duck at three in the afternoon,

then simply reheat it for 15 minutes and carve it at the table.”

1 carrot, coarsely chopped

2 celery stalks, coarsely

chopped

1 small onion, coarsely

chopped

250 ml (1 cup) red wine

1 orange, pierced several

times with a sharp knife

2 bay leaves

1 duck (2.2kg), rinsed and

patted dry

Olive oil, for drizzling

QUATRE ÉPICES

1 nutmeg, finely grated

1 cinnamon quill

1 tsp white peppercorns

6 whole cloves

1 For quatre épices, finely grind

spices in a spice grinder or with

a mortar and pestle.

2 Preheat oven to 170°C. Place

carrot, celery and onion in the

base of a large roasting pan,

pour in red wine and place

orange and bay leaves inside

duck. Sprinkle duck generously

all over with quatre épices,

season with salt, then set on top

of vegetables. Roast until golden

brown and juices run clear when

a thigh is pierced with a skewer

(1¾-2 hours). Carefully pour

juices into a small saucepan,

cover duck loosely with foil and

set aside to rest for 20 minutes.

3 While duck is resting, allow

fat to settle on top of pan juices,

then spoon of excess. Remove

orange and bay from duck, halve

the orange and squeeze juice

and pulp from one half into pan

juices. Stir over medium-high

heat until reduced slightly

(2-3 minutes).

4 Spoon pan juices over duck

and drizzle with oil to serve.

Wine suggestionYour finest

pinot noir.

126 GOURMET TRAVELLER