Roasted Barbary Duck Glazed with Peppercorns

Name: Roasted Barbary Duck Glazed with Peppercorns
Yield: Serves 6-8
Cuisine: Australia
Ingredients: 2 cups (500 mL/16 fl oz) veal glaze; 1 teaspoon black peppercorns; 1 teaspoon white peppercorns; 5 marjoram sprigs; ½ cup mirepoix; 1 onion, peeled; 5 thyme sprigs; salt and freshly ground black pepper; salt and freshly ground black pepper; 3 tablespoons red wine vinegar; ½ teaspoon freshly ground black pepper; ½ cup (125 g/4 oz) duck fat (from the roast); ⅓ cup (90 mL/3 fl oz) white wine; 1 tablespoon honey; 2 tablespoons red wine vinegar; 1 teaspoon green peppercorns; 1 teaspoon pink peppercorns; 1 x 2-2.5 kg (4-5 lbs) Barbary duck

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Peking duck may be substituted for the Barbary duck.

Ingredients

1 x 2-2.5 kg (4-5 lbs) Barbary duck
salt and freshly ground black pepper
1<

Australian
Oceania
Australia
Main course
Gluten-free

Method

Preheat the oven to 220°C (425°F). Season the duck generously inside and out with salt and pepper and stuff it with the onion and herbs. Place a wire rack in a baking pan and lay the duck breast-side down on the rack. Arrange the mirepoix in the bottom of the pan.