Chefs Delight Recipe Crispy Roast Duck With Whiskey Marmalade Sauce By Chef Wayne Walkinshaw

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Chefs Delight Chef Wayne Crispy Roast Duck With Whiskey Marmalade Sauce

Crispy Roast Duck With Whiskey Marmalade Sauce By Chef Wayne Walkinshaw

Try it at home with our Chef Delight  Recipe “Crispy Roast Duck With Whiskey Marmalade Sauce” brought to you by Chef Wayne Walkinshaw and sponsored by Chefs Delight Awards

INGREDIENTS 

  • 1 whole duck (gutted cleaned ready for use)
  • 1000 ml fresh chicken stock
  • 2 x 450g all gold Seville marmalade
  • 60ml whisky
  • Salt & pepper
  • 1 orange cut in half
  • 10 sprigs of fresh thyme
  • Tinfoil
  • Baking tray

 

METHOD OF PREPARATION

  1. Set oven at 180 degrees
  2. Make sure the duck is dry, season duck with salt (make sure you season all parts of the duck, also sprinkle salt into the duck cavity)
  3. Take the thyme and 2 orange halves and stuff them into the duck cavity
  4. Move duck to roast pan
  5. Cover with tin foil (shiny side facing inwards) crimp the foil tight around the baking tray edges to ensure that it is properly sealed
  6. Place in oven (covered with foil) for 80 -120 min
  7. Check the duck after 80 minutes of being in the oven, if you can pull the legs away from the body with ease then the duck is cooked. If not… cover with foil and continue roasting.
  8. Check again after 120 min. If legs pull away from the body with ease. the duck is cooked. The duck will have some nice brown roasted areas and some not so nicely brown roasted areas. don’t worry. will address this later.
  9. Remove foil, leave duck in the pan to cool

 

Sauce

  1. While the duck is roasting away in the oven make the sauce
  2. Pour chicken stock together with marmalade into a saucepan.
  3. Put on the stovetop, bring to boil, then reduce heat to a rolling boil (you want to reduce the liquid until a sauce consistency (I never time this as I am always busy doing other stuff in between) but if I have to guess around 20-30 min
  4. Once you are happy with the reduced liquid consistency and YOU are happy to call it a sauce… pour in the good stuff(whisky) while the pan is still on the heat. it will sort of foam/bubble up when the whisky hits the sauce, give it a bit of a stir and let it simmer for a while longer, remove it from heat, and set it aside to cool
  5. The sauce will thicken more when cooled

 

Back to the duck

  1. When the duck has cooled enough to handle, remove from the roasting pan onto a cutting board
  2. If the duck is cooked as it is supposed to be then you should be able to remove the duck leg1/4 (thigh and drumstick) pulling it through the body.
  3. Break the skin between the body and thigh with a knife, move your hand down the thigh of the duck to where it joins the back, and push up with your 4 fingers, while pulling the leg part down with your thumb this should give you a nice whole intact duck leg… hope this makes sense, do same to another side
  4. You should be left with 2 breasts still on the carcass remove the breast (boneless) discard bones or use them to make stock, soup, terrines, etc.
  5. Place your duck portions skin side up on a baking tray, spring with some Maldon salt(or table salt) makes sure you hit all the parts of the skin with the salt
  6. Re-heat marmalade sauce
  7. Switch oven to grill (from the top only)
  8. Place duck under the grill (leave the oven door open) and grill till duck skin is nice and brown

To serve

Roasted garlic mash, charred baby marrow, marmalade sauce, and marrow bone

Note: The better the marmalade the better the sauce will be (we make our own but the results with a good quality store-bought marmalade will be spot on)

 

 

Meet Chef Wayne Walkinshaw

Chef Wayne Walkinshaw is a self-taught chef who started his career in 1991 as a waiter and later moved into the kitchen in 1995. He is currently working at Radisson Blu Upper Hill. He has been lucky to work in the UK, Zanzibar, and top lodges/hotels in South Africa including Cybele Forest Lodge – Relais & Chateaux Property which was voted one of the top small hotels in the world.

In addition to that, Chef Wayne believes food does not have to be complicated to be interesting and good, it is all about seasoning, the correct seasoning at the correct cooking stage with good produce. He always keeps it simple with emphasis on taste/flavour combination.

Chefs Delight & Go Places recently had a Tasting Experience At Chophouse, Radisson Blu Hotel Upper Hill with Chef Wayne.  CLICK HERE to see this experience

A Chefs Delight Awards Nominated Chef

 

Chefs Recipe is Sponsored by Chefs Delight Award

If you are a Chef and would like to have your recipe featured on Go Places Digital, get in touch with Mansoor Jiwani, Founder and CEO of Chefs Delight Awards. +254 724 740 527

Check Out Other Chef’s Delight Recipes Click HERE

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