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Roast duck with lime syrup, witlof and creamy parsnip
Roast duck with lime syrup, witlof and creamy parsnip
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Prep Time:
10 minutes
Cook Time:
105 minutes
Total Time:
115 minutes
Gourmet roast duck with crispy skin served with parsnips and witlof.
Ingredients:
  • 2 ducks (2kg each)
  • Salt and freshly ground black pepper, to season
  • 16 witlof, halved
  • 60g (3 tbsp) butter
  • 65g (1/3 cup) brown sugar
  • 8 limes, juiced
  • 110g (1/2 cup) sugar
  • 1 litre (4 cups) chicken style liquid stock (see Notes)
  • 8 medium parsnips, peeled and chopped
  • 125mls (1/2 cup) thin cream
  • Salt and freshly ground black pepper to season
Instructions:
  • Preheat the oven to 180°C. Clean and dry the ducks. Season inside and out with salt and pepper. Lightly prick the fatty skin with a skewer. Place ducks on a roasting rack in a pan. Roast in the oven, basting frequently, until skin is golden and crisp and flesh is cooked through, about 1 1/2 to 2 hours.
  • In a saucepan, bring the stock to a boil. Cook parsnip in the boiling stock for 15-20 minutes until tender. Drain, reserving 250ml (1 cup) of stock. Transfer parsnip to a food processor and blend with enough reserved stock to form a smooth puree. Add cream and blend until combined. Season with salt and pepper to taste.
  • Arrange witlof on a baking tray, top with butter, sprinkle with brown sugar, and bake in the oven along with the duck during the last 10 minutes of cooking.
  • Once the ducks are cooked, take them out of the roasting pan. Pour any juices from the inside of the ducks into a jug and set aside - you should have about 250mls (1 cup). Place the ducks on a carving board to rest in a warm place for 10 minutes. Keep the witlof in the oven for an additional 10 minutes to finish cooking.
  • Prepare the sauce by combining lime juice, sugar, and reserved duck juices in a saucepan. Stir over medium heat until the sugar dissolves. Bring to a boil, then remove from heat. Reheat parsnips and sauce if needed. Carve the duck and serve with lime sauce and vegetables.

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