Roast duckling

Type of recipe: Main courses

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Preparation method:

Remove the giblets from the duck and place the bird in a baking tin. Marinade for 24 hours in the oil, salt, pepper, garlic, rosemary, bay leaves, white wine and vinegar. Cook in an oven pre-heated to 180°C for at least 2½ hours. When cooked, cut into quarters. Pour the cooking juices into a pan and reduce to make a sauce. Serve the duck with the sauce.

Preparation method:

Remove the giblets from the duck and place the bird in a baking tin. Marinade for 24 hours in the oil, salt, pepper, garlic, rosemary, bay leaves, white wine and vinegar. Cook in an oven pre-heated to 180°C for at least 2½ hours. When cooked, cut into quarters. Pour the cooking juices into a pan and reduce to make a sauce. Serve the duck with the sauce.
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