Roast duck with wild rice
- December 2014
- Serves 4-6
- Hands-on time 1 hour, oven time 1 hour, plus overnight soaking and drying
Find out how to cook a whole duck to crisp-skinned perfection with Debbie Major’s roast duck recipe. She serves hers with a pilaf of nutty wild rice, dotted with dried fruit, toasted pecans, crunchy apple and celery. It makes a wonderful Christmas duck recipe too, if you fancy a change from traditional turkey.
And for starters? Our duck rillettes recipe shows you how to confit duck legs for a rich but spectacular nibble or starter.
- 30.2g (7.6g saturated)
- 59.5g (37g sugars)
These cooking times are based on a 2kg duck. If you’re using a bird of a different weight, allow 15 minutes per 500g.
You could use 100g fresh cranberries instead of the red apple in the dressing, for an extra hit of sourness.
Make the cranberry sauce the day before and keep, covered, in the fridge.
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