Served with Roasted Potatoes, Bacon Brussels Sprouts, Confit Fennel and Glazed Carrots.
At FFMM we don’t believe in turduckens. The idea of killing three birds for one “roast” just seems excessive. Instead, we honour the life of one beautiful duck.
Duck isn’t the easiest thing in the world to roast evenly. Normally, what happens is the breasts cook much faster than the legs and turn rubbery and tough. To prevent this, we have made a poultry brine, which is intended to be rubbed into the bird the day before cooking. The salt and spices in this rub extract moisture from the bird, which then reacts with the salt and spices and sinks back into the meat. Think of it as a way of idiot-proofing the process. (Not that we’re calling you an idiot or anything. We love you.)
Instructions
As mentioned, rub the bird all over (inside the cavity too) with the poultry rub. Do this a day in advance. When ready to cook, wipe off excess salt and rinse under a tap. Pat dry with kitchen paper and rub duck with olive oil. DO NOT SEASON WITH SALT.
Heat oven to 140 Degrees Celsius and cook for 60 minutes, with the breast side facing up. After an hour, turn the duck over and cook for a further hour. Crank the heat to 220 Degrees Celsius and cook for a further 15 minutes for colour. Remove and allow to rest for 20 minutes before carving/shredding.
Price & Portioning
R155/kg (Dry Brine Sold Separately)