orange and juniper roast duck

  • 4 x 230g duck marylands, trimmed
  • 2 teaspoons juniper berries
  • 8 cloves garlic, unpeeled and lightly crushed
  • peel of 2 oranges, removed with a vegetable peeler
  • 1 tablespoon brown sugar
  • ⅓ cup (80ml) port
  • 10 bay leaves
  • 1kg chat (baby) potatoes, halved
  • sea salt and cracked black pepper

 

  1. Preheat oven to 200ºC (400ºF). Place the duck, juniper berries, garlic, orange peel, sugar, port and bay leaves in bowl and toss to coat. Cover and refrigerate for 1 hour. Place the potatoes in a large baking dish. Place the duck, skin-side down, on the potatoes and sprinkle with salt and pepper. Roast for 20 minutes. Turn the duck and roast for a further 18–20 minutes or until cooked through. Serves 4 

Photography: Chris Court

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