MISO, MAPLE & SHERRY ROASTED DUCK WITH ORANGE, THYME & FRESH CHERRIES

I served it with mix of rice ,quinoa and barley 

INGREDIENTS
1 whole duck, approx 2.2-2.5kg
3 oranges
Bunch thyme
1 stick of celery, roughly chopped
1 carrot, roughly chopped
3 golden shallot onions, roughly chopped
2 tbsp olive oil
150ml maple syrup
2 tbsp miso paste
2 tbsp whiskey
2 tsp ground Chinese five spice
2 tsp sea salt flakes
Fresh cherries to serve

METHOD
Preheat oven to 160°C.

To prepare the duck, remove any giblets from the cavity and pat the inside dry with some paper towel. Chop off the neck and keep it to the side (these are still attached with our Maremma ducks).

Chop 1 of the oranges into segments, keeping the skin on. Stuff the cavity of the duck with the orange segments and the thyme. Place the duck breast side up into a roasting tray lined with the chopped carrots, celery, golden shallot onions and olive oil. If you’re planning on making a gravy for your duck – add the duck neck to the roasting dish now. When it’s time to make your gravy keep it in the pan for added flavour and remove before serving.

To make the glaze, add the miso paste, maple syrup, sherry and Chinese five spice to a small saucepan and gently heat, whisk to combine. Prepare yourself for an amazing aroma as soon as it begins to cook.  ( NOTE I only had half the maplesyrup so I added 2 tablesppons of brown sugar and a little sherry to make up teh 150 mls)

Using a pastry brush, brush the duck all over with the glaze mixture and season well with the salt flakes. Optional but advised for presentation… wrap foil around the wing tips, drumstick ends and parsons nose. Loosely tent the whole duck with foil then place into the oven and roast for 60 minutes, basting with the glaze every 15 minutes. After 60 minutes, remove foil cover and then using tongs, gently turn over the duck to breast side down, glaze and return to the oven. Roast for a further 45 minutes uncovered.

Remove the duck from the oven and turn the temperature up to 200°C. Gently turn the duck back over so it’s breast side up again.. Brush the entire duck all over with more glaze and remove foil from legs and wing tips. Return to the oven for a further 30 minutes (watching closely so it doesn’t burn). Brush with any remaining glaze every 15 minutes.

The skin should be dark golden and the duck will be cooked when the juice runs clear when the thigh is pricked with a skewer or has an internal temp of minimum 75°C when tested with a digital meat thermometer.

Remove from the oven and allow to rest for 10-15 minutes before slicing or serve on top of the remaining oranges sliced into rounds and fresh cherries.