What’s For Dinner Tonight? Orange and Juniper Roasted Duck & Poderi Colla Langhe Campo Romano Pinot Nero

Posted by Shainna Estareja on

Try this Orange and Juniper Roasted Duck. Yum! Even yummier with Poderi Colla Langhe Campo Romano Pinot Nero

Find it in Pop Up Wine's fabulous range of Pinot Noir .

Thank you to #donnahaymagazine for this fantastic recipe!

INGREDIENTS

  • 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

METHOD

METHOD

  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 

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