Puff Pastry Roast Duck
A classic French preparation featuring roast duck wrapped in puff pastry.
Ingredients
Duck (deplumed, cleaned)
2
Salt (for marinating)
to taste
Mixed spices (including salt and 6-spice blend)
20 g+40 g
Spice blend (details unknown, homemade)
6
Butter (for brushing pastry)
to taste
Oil (peanut oil, for searing)
to taste
Puff pastry (8 cm wide, 5 mm thick)
2
Instructions
1
Mix the Spices
Carefully combine the salt with the 6 spices, then sift through a fine mesh.
2
Marinate the Duck
Sprinkle 20 g of the spice mix inside the duck cavity, then truss it tightly.
3
Sear the Duck
Sear over high heat in peanut oil until golden brown on all sides.
4
Roast
Place in a 280°C oven and roast each leg side for 3 minutes.
5
Remove String and Massage Seasoning
Remove from oven, take off the string, sprinkle 40 g of spice mix over the breast, and massage it in thoroughly.
6
Place in Clay Pots
Place one duck into each clay pot and cover.
7
Seal with Puff Pastry
Seal the clay pots with strips of puff pastry measuring 8 cm wide and 5 mm thick.
