Crispy Skinned Salt and Pepper Roast Duck

When I was diagnosed with an MSG intolerance a few years back, it came with the realisation that our monthly Chinese take aways had to come to an end. Nowadays I follow a grain free diet, which rules out most of the menu.

Fortunately I got pretty good at recreating my favourite dish – crispy roast duck – which isn’t too difficult once you know how. In fact, like all my recipes, this one really is super easy. Also only has a small handful of ingredients, and that can never be a bad thing.


2kg whole free range British duck
4 carrots (top and tailed, and peeled if not organic)
4 small onions (peeled)
Freshly ground salt and pepper


OLYMPUS DIGITAL CAMERA– pre-heat your oven to 200C

– leave the carrots and onions whole so they don’t burn, and arrange on the bottom of a large baking tray

– place the metal grill of the tray over the top of the veg (so the duck fat drips down)

– remove the giblets from the duck, stab the skin all over with a sharp knife and place on top of the metal grill

courgetti– coat the duck skin generously with salt and pepper

– roast for 30 mins, then remove from the oven

– flip the bird over so it is breast side down, reduce the heat to 170C and cook for 60 mins

– allow to rest for ten minutes before serving

– I like to serve mine with the roasted carrots and onions, and a pile of courgetti or zoodles as our stateside friends would say. Personally I think they look just like chow mien, and drizzled with sesame oil and tamari tastes like it too! If you’d like to see me post a recipe for this, tweet me or get in touch via Instagram or my Facebook page.

Enjoy 🙂

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