1.
Heat the oven to 180º C/350º F/ Gas 4. Trim the duck of excess
fat and truss it with string. Combine all the other ingredients
in the casserole, stirring to mix them well. Immerse the duck in
the pot breast downwards, pushing it down among the other
ingredients. Cover and bring to a boil on top of the stove.
2.
Transfer to the oven and bake, occasionally skimming the copious
fat that rises to the surface, until the duck is very tender
when pierced with a two-pronged fork, 1 1/2 - 2 hours. For the
last half hour of cooking, remove the lid and set the duck on
its back so the skin browns and the sauce and garnish thicken.
Skim as much fat as possible from the surface of the sauce (this
is easier if you remove the bird temporarily). It also helps to
chill the whole casserole so the excess fat solidifies.
3. If
necessary, reheat the duck and garnish on top of the stove.
Transfer the bird to a platter and spoon the onion and fruits
around it, discarding the giblets. If the sauce is thin, boil to
reduce it until fairly thick. Taste, adjust the seasoning and
serve in a bowl. Discard the trussing strings from the duck just
before serving. It can be carved at the table, or cut up in the
kitchen and laid on top of the fruits and vegetables.
Shortcut: Instead of collecting all the different spices,
you can save time by using 2 to 3 teaspoons Chinese five-spice
powder or French ‘quatre épices’.
Getting Ahead: You can cook the duck and store it, with the
garnish and sauce, ready to reheat in the pot. It keeps well up
to 3 days in the refrigerator, or it can be frozen.
This Recipe of the Month
selection comes from Anne Willan's newest release: Good Food
No Fuss (2003) published by Stewart, Tabori & Chang.
