NewZealandWoman’sWeekly 37
PHOTOS: TODD EYRE
SERVES 4
AsmuchasI likePekingduck
pancakes,I preferthisversion.
Andwhocangopastpotatoes
roastedin duckfat?
1 wholeduck
2 tspseasalt
500mlwater
4 potatoes,peeled,chopped
andpar-boiled
2 tspcuminseeds
2 tbspfreshginger,grated
2 garliccloves,crushed
2 tspturmeric
2 tbspcookingoil
TOSERVE
4 roti,warmed
½ cup plain yoghurt, mixedIndian-spiced duckwithcrispypotatoes
witha handfuleachof
mintandcoconut
½ cupstore-boughtkasundi
1 cuplettuce,shredded
2 springonions,thinlysliced
Handfulofcherry
tomatoes,halved
Handfulfreshcoriander
1 Preheatovento220ºC.
2 Drytheduckinsideandout
withpapertowels,orleave
uncoveredin thefridgeover-
night.Trimanyexcessfatfrom
aroundthecavity.Pricktheskin
alloverwitha skewer,scoring
theskinofitsthighsandbreast.
Saltwell.Allofthishelpsthe fat
render during cooking.3 Placetheduckona rack
overa roastingdish.Pour
waterintothedish,thenwrap
tightlyin foil,sealingit well.
Cookfor1½hours(thissteams
theduck).
4 Removethefoil(becareful
ofsteamburns),pouroffthe
liquidfromtheroastingdish
andreserve.Tumblein the
par-cookedpotatoesand
roastit alltogetherfor 1
houroruntiltheduckskinis
crispyanditslegscaneasily
bepulledoff(thisis a sign
themeatis cooked).Theduck
fatwilldripdownontothe
potatoes. Remove the duckandwhilethepotatoescontinue
tocook(untilcrispy),stripthe
meatfromtheduck,slicing
upthebreastmeatandpulling
offthelegmeat.
5 Gentlyfrythecumin,
ginger,garlicandturmeric
in a panwithoiluntilfragrant,
thentosstheduckmeatin
thisspicemix.
6 Servetheduckalongsidea
stackofrotiandcondiments
includingtheyoghurtmix,
kasundi,lettuce,springonions,
tomatoesandherbs.Let
everyonebuildtheirownduck
rotiandenjoywitha pileof
crispy potatoes. Yum!