Catherine Brown

Roast Duck with Fried Potatoes and Oranges

Preparation info
  • Yield:

    4

    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Cook’s Tip: This recipe produces a crisp well-cooked duck plus a supply of good flavoured dripping which can be used to add flavour to soups and stews. Here, it’s used to make fried potatoes.

Ingredients

  • 2.7 kg (6 lb) fresh, free range duck
  • Sea salt, ground
  • 1

Method

Preheat the oven to 425°F/220°C/Gas 7.

Roasting

Dry bird thoroughly, leave in a cool draught to dry off skin. The dryer the skin, the crisper the duck. Prick the duck skin all over, through to the subcutaneous fat, with a thick needle or sk