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Crispy Roast Duck With Baked Apples

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This dish could not be easier, there are just three ingredients! I like to serve this with roasted potatoes in duck fat, boiled potatoes in their jackets and seasonal vegetables. Save the excess duck fat for cooking roast potatoes in the fufutre.

This dish could not be easier, there are just three ingredients! I like to serve this with roasted potatoes in duck fat, boiled potatoes in their jackets and seasonal vegetables. Save the excess duck fat for cooking roast potatoes in the fufutre.

Ingredients

Serves: 4

Metric Cups
  • 1 duck
  • sea salt flakes
  • 4 granny smith apples
  • 1 duck
  • kosher salt
  • 4 granny smith apples

Method

Crispy Roast Duck With Baked Apples is a community recipe submitted by Crafty Cookie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Pull any excess fat from the duck's cavity.
  • Use a roasting fork or skewer to prick the skin of the duck all over - do this lightly as you don't want to pierce the meat. Rub the duck generously inside and out with flaky sea salt. Lay the duck breast-side down, on a rack over a roasting tray.
  • Roast the duck at 120 degrees centigrade/gas 1/2 for 3 hours. Prick again every half an hour.
  • While the duck is cooking, score a line gently around the middle of each apple and set aside (this stops them exploding when they cook). After 3 hrs, remove duck from the oven and turn the heat to 180C/gas 4.
  • Sit the duck on a plate and carefully pour away most of the fat from the tin. Return the duck to the rack, right way up. Continue to roast for 30 minutes. Place the apples underneath the duck, or around the side. Roast for a final 30 minutes.
  • You should have the crispiest duck and apples on the verge of collapse. Leave the duck to rest for 10 minutes. Carve and serve with the apples.
  • Pull any excess fat from the duck's cavity.
  • Use a roasting fork or skewer to prick the skin of the duck all over - do this lightly as you don't want to pierce the meat. Rub the duck generously inside and out with flaky sea salt. Lay the duck breast-side down, on a rack over a roasting tray.
  • Roast the duck at 120 degrees centigrade/gas 1/2 for 3 hours. Prick again every half an hour.
  • While the duck is cooking, score a line gently around the middle of each apple and set aside (this stops them exploding when they cook). After 3 hrs, remove duck from the oven and turn the heat to 180C/gas 4.
  • Sit the duck on a plate and carefully pour away most of the fat from the tin. Return the duck to the rack, right way up. Continue to roast for 30 minutes. Place the apples underneath the duck, or around the side. Roast for a final 30 minutes.
  • You should have the crispiest duck and apples on the verge of collapse. Leave the duck to rest for 10 minutes. Carve and serve with the apples.
  • Tell us what you think