Spanish Roast Duck

• porsi: Serves 4

Bahan-bahan

2 ducks(2.2kg each)

500 mls water

2 heaped tspns of paprika, mixed with warm water to form a paste

Salt and pepper

Orange, chorizo and almond stuffing

Some fresh herbs, thyme bay or sage

Petunjuk

1. Trim the excess fat from inside and outside the duck at both ends.

2. Keep some of the fat to put at the opening once the duck has been stuffed to stop the stuffing drying out.

3. Gently score the skin of the duck to allow some of the fat to run out during cooking about 4 cuts per breast will do.

4. Put the stuffing into the cavity but don’t over-stuff or compress it too much as this will result in a heavy stuffing then place a little of the excess fat at the mouth of the cavity.

5. Preheat your oven to 220 degrees

6. Rub salt and pepper onto the skin

7. Put the herbs and the water into a deep roasting tray, place a wire rack securely on the tray and the Ducks on the rack then put in the oven for 10 minutes.

8. Turn down the oven to 180 degrees, brush evenly with the paprika paste and leave to cook for a further 1 hr 20 mins.

9. Remove the ducks and keep warm. It is important to let them rest for 15 minutes or so before carving