In for a duck

Roasting this flavoursome bird is easy once you know how.

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Test Kitchen Notes

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.