orange and juniper roast duck
- 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
- 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
Photography: Chris Court
© DONNA HAY GROUP
