4 HOUR DUCK (because it's worth it!)

Duck is another one of those dishes, that if I see it on a menu, I order it.
But I don't think I've ever had duck in a restaurant as good as this dish!
It's sooo easy, sooo cheap (a whole duck cost me R48 from Checkers!!!), and soooooo goood!!
You have never had such a succulent duck, and the roast potatoes are probably the ones they serve in heaven.
It takes a bit of prep, but it's by no means difficult, and it's SO worth it!




Ingredients:
1 whole duck
(you can buy a whole frozen duck from Checkers - i know, i was just as surprised!
but if you know of anywhere in CT that I can buy one fresh, lemme know!)
Salt
750 grams Mediterranean potatoes
Sage, optional

Serves: 2-3

Directions:
1. Defrost your duck 2 nights before, and then salt your duck the night before and leave it, uncovered, in the fridge overnight. (remember to remove the giblets form the cavity)

2. Turn on your oven to 120 degrees C.

3. In a roasting pan, set your salted duck on a roasting rack, breasts side down (upside down) and cook in the oven for about 3 hours.

4. Precook the potatoes (I usually just put them them in a plastic shopping bag, tie the bag, and microwave it for 10 minutes), and then quarter them.

4. When the 3 hours are done, take out the duck and turn the oven up to 190 degrees C.

5. Using caution, pour out the duck fat that has drained into the bottom on the roasting pan, reserving in a jar. (better as a 2 person job)

6. Use a spoonful or two of the duck fat to baste the duck.

7. Add a few spoonfuls into a heatproof skillet or smaller roasting pan, and add the potatoes, with some salt, to the skillet and mix up so that they get coated in fat.

8. Put the duck, breasts side up now, and the potatoes, into the oven and cook for 1 hour.

9. Remove the duck to a cutting board and let it rest.

10. Set your oven to grill, and roast the potatoes till they're golden brown.

11. Carve your duck and set the pieces in a serving dish (the duck should be tender enough that you can remove the legs by pulling on them), and also add the potatoes over the duck pieces.

12. Optional(but sooo good, fry a few sage leaves in the oil remaining in the bottom of the potato skillet, and scatter over potatoes and duck.

Credit: Robin Damstra