1 x 1,9 kg Duck washed, trimmed and dried
3 tbsp Cajun rub
3 Sprigs thyme leaves
Salt for taste
1/2 tsp chilli powder
1 tsp paprika
Preheat oven to 180° roast in large oven tray
Rub your duck with spices, including the cavity.
Place in a cooking bag, tie the bag then cut 3 holes with a scissors for air to escape.
Roast for 1 hour then open bag and throw off the duck fat.
Retain fat to roast your potatoes. Mmm delish.
Increase oven temperature to grill @ 200° and place duck on a Trivot in the baking tray and grill a further 15 minutes until duck crisps and browns.
serve with savoury mushroom rice, vegetables, gravy or cranberry sauce.
Own creation, prepared by: Gail Haselsteiner
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