maltatoday | SUNDAY •26 DECEMBER 2021
10
FOOD
Festive roasted duck
By Chef Michael Diacono
Thursdays at 6:30pm
on TVM
Repeats
Monday at 2.00pm on TVM2
Friday at 5.30pm on TVM2
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1 duck
Salt
1 orange
Thyme
1 onion
250ml white wine
Olive oil
INGREDIENTS
METHOD
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 paper 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 30mins.
This recipe first appeared on
Gourmet Today TV, aired on TVM
on 2 October, 2015.
