Honey Roast Duck with Port and Orange Sauce

Cobb BBQ Roasted Duck

Комментарии:

Craig Dunn пишет: @annuk03 Hi.. I do put liquid in the moat depending on what I'm cooking - for general hot roasting (chicken, lamb...etc) I tend not to, it can affect the crispiness of meats like chicken and can conduct a fair amount of heat away from the coals, however for some dishes I'll add beer or fruit juice - in my Cobb BBQ Pork Belly Chops video I use apple juice in the moat.

annuk03 пишет: @crayfishuk1 Thank you!

tantalumdom пишет: Is a duck just a chicken that swims ?\r
\r
Great video and I must get myself one of these cobb bbq's.Bet they are ideal for cooking pork ribs on .\r
\r
Thanks again for a lovely night entertained by your cobb and that amaising potatoe salad\r
\r
Loved the duck film and all helpful pointers to help out new bies to the cult of the cobb

ahrgard пишет: Very good Cobb video. I really fancy roasting a duck o the Cobb now. What's next? .....

annuk03 пишет: Excellent! Thank you for the video's. I'm a new Cobb owner and was wondering, do you normally add liquid to the moat when you are cooking? I know you didn't on this vid because of the duck fat but what do you normally do if you don't mind me asking?

Craig Dunn пишет: @annuk03 Hi.. I do put liquid in the moat depending on what I'm cooking - for general hot roasting (chicken, lamb...etc) I tend not to, it can affect the crispiness of meats like chicken and can conduct a fair amount of heat away from the coals, however for some dishes I'll add beer or fruit juice - in my Cobb BBQ Pork Belly Chops video I use apple juice in the moat.

annuk03 пишет: @crayfishuk1 Thank you!

tantalumdom пишет: Is a duck just a chicken that swims ?\r
\r
Great video and I must get myself one of these cobb bbq's.Bet they are ideal for cooking pork ribs on .\r
\r
Thanks again for a lovely night entertained by your cobb and that amaising potatoe salad\r
\r
Loved the duck film and all helpful pointers to help out new bies to the cult of the cobb

ahrgard пишет: Very good Cobb video. I really fancy roasting a duck o the Cobb now. What's next? .....

annuk03 пишет: Excellent! Thank you for the video's. I'm a new Cobb owner and was wondering, do you normally add liquid to the moat when you are cooking? I know you didn't on this vid because of the duck fat but what do you normally do if you don't mind me asking?
You'll Need:

# 1 x 5lb. duck
# salt and pepper
# 2 tbsps. clear honey
# 4 tbsps duck stock

for the sauce

# 1 oz. plain flour
# 2 tbsp. duck fat from roasting tin
# 2 fl. oz.(50ml) port
# 1 orange, rind and juice
# 1 tbsp. redcurrant jelly
# salt and pepper
# half a pint (300ml) duck stock

Procedures : # Pre-heat the oven to 325F, Gas Mark 3, 170C
# Wipe the duck inside and out and sprinkle with salt and pepper
# Put the duck on a rack in a roasting tin and roast for 2 hours
# Mix the honey and the 4 tbsps. of duck stock together
# Prick the duck skin with a fork and brush in the honey mixture
# Return the duck to the oven and cook for a further 30 minutes, or until the duck is cooked through
# Meanwhile melt the duck fat in a pan, blend in the flour, and cook for one minute
# Add the rest of the sauce ingredients and bring to the boil, stirring continuously
# Reduce heat and simmer gently until the sauce is of a smooth consistency
# Serve the sauce hot with the roast duc