Mulled Wine Roast Duck
An incredible roast duck flavoured with cinnamon and nutmeg, with a red wine sauce - simple and delicious.
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Ingredients
For the roast duck
- 1 duck giblets removed, approx 1.8kg
- 1 orange
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon salt
- 1 teaspoon caster sugar
- 3 star anise
For the red wine sauce
- 2 tablespoons plain flour
- 150 ml red wine
- 1 orange
- 1 tablespoon soy sauce
- 1 teaspoon honey
Instructions
- Preheat the oven to 180 degrees Celsius.
- Start by making your spice rub. Combine the cinnamon, cloves, salt and sugar in a bowl. Put the duck in a large roasting pan. Drizzle over the olive oil, then rub the spice mix evenly over the surface. Cut the orange in half and put in the cavity, along with the star anise. Roast in the oven for 2 hours.
- After 2 hours, remove the duck from the oven. Cover with tinfoil and leave to rest for 30 minutes.
- To make your sauce, pour 75ml of the juices from the bottom of the roasting pan into a small saucepan. Put on a medium heat.
- Add the flour to the saucepan and whisk. Tip in the red wine and orange juice, whisk again.
- Gradually add 500ml cold water to the saucepan, whisking all the time until you have a gravy consistency. If it is too thick, add more water.
- Add the soy sauce and honey to the sauce, whisk.
- To serve, carve the duck, plate up and drizzle over the sauce, along with your chosen side dishes.
Video
Notes
- If your duck starts to colour too deeply during the cooking time, cover with tinfoil.
