http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin. Serve it with pan juice roasted Brussels sprouts or some seasonal salad for a festive occasion or Sunday dinner.
The Chinese New Year, or Spring Festival officially begins on February 5th, 2019 and I would like to take this opportunity to wish you and your family peace, joy and love this holiday!

Gravy

1 x 2-2.2 kg Duck
Sea salt
Freshly milled peppers
1 bunch Thyme
1 Organic lemon, quartered
750 g Brussels sprouts, trimmed, washed and dried
2 tbsp Spelt flour
150 ml Chicken broth or water
50 ml Port or Marsala

Preheat oven to 220C/430F. Wash the duck inside and out with cold running water. Pat dry all over with paper towel.
Rub the duck all over with the sea salt and freshly milled pepper. Fill the duck cavity with thyme and quartered lemon. Prick skin all over with a sharp fork and tie legs together -- be sure to not pierce the meat itself, only the skin. This lets the fat render out and will help crisp the skin.
Place a wire rack in a roasting pan. Fill the roasting pan with 1 cup of water. Place the duck on the wire rack, breast-side down. Roast in preheated oven for 30 minutes.
Lower the temperature to 190C/375F. Turn the duck breast-si...