FOOD
| SUNDAY • 17 NOVEMBER 2019
14
maltatoday
• 1 duck
• Salt
• 1 orange
• Thyme
• 1 onion
• 250ml white wine
• Olive oil
1. Preheat the oven to 190°C.
2. Remove any extra bits of fat from
both cavities and reserve for the roast
potatoes.
3. Score the skin and puncture the
breasts with a skewer.
4. Season with salt and massage all over
the skin on both sides. Season the
cavity with salt.
5. Stuff the cavity with the thyme and
place in a roasting dish.
6. Squeeze the orange juice over the
skin and put the remaining orange
inside the cavity.
7. Add the onions to the roasting dish.
8. Drizzle olive oil over the duck and
add the wine to the dish.
9. Cover the duck with parchment pa-
per and cover again with foil.
10. Roast in the oven for 1 hour for every
kilo.
Therefore if your duck weighs 1.5kg,
cooking time should be 1hr and
30mins.
Festive roasted duck
Ingredients Method
Michael
Diacono
