Use reserved backbone and the duck bones to make stock. Serve with steamed asparagus, green beans or a crisp green salad.
TWICE-ROASTED DUCK WITH RHUBARB & GINGER RELISH
PREP + COOK TIME 2 HOURS (+ COOLING) SERVES 4
2kg whole duck, wings folded under
1 large onion (200g), unpeeled, sliced thickly
6 small floury potatoes (480g, such as King Edward or sebago), peeled, halved
4 fresh thyme sprigs
RHUBARB & GINGER RELISH
600g rhubarb stalks
20g fresh ginger, peeled, cut into long, thin strips
¾ cup (165g) firmly packed brown sugar
¼ cup (60ml) red wine vinegar 10 fresh thyme sprigs
1 Preheat oven to 200°C/180°C fan. Pat duck dry inside and out with a paper towel. Prick skin all over with a skewer. Season all over the skin and inside cavity.
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