Roast Duck by Heston

Roast Duck

Barbeque: FURNACE
Preparation time 15 minutes (+24 hours brining time)
Cooking time 2 – 2 ¼  hour

For the duck
1 x 2.5 kg Whole fresh duck
600g Salt
½ cup Fresh thyme sprigs
40 ml Extra virgin olive oil
20 ml Soy sauce
1 tsp Sweet Spanish smoked paprika
Salt flakes and freshly ground black pepper to taste

Start a day ahead to brine the duck.

Mix the salt and 10 litres of water in a clean container and stir until dissolved.  Completely submerge the duck in the brining solution, cover and refrigerate for 9 hours or overnight.  Remove the duck from the brine and submerge in cold water for 1 hour, changing the water at 15 minute intervals.  Dry the duck well with kitchen paper.

Combine together in a bowl the olive oil, soy, paprika and salt and pepper. Brush the mixture all over the duck and place the thyme sprigs in the cavity of the duck. Truss the wings down with butchers string, then position the duck on the rack above a roasting tray.

To finish
Turn on the Everdure by Heston Blumenthal FURNACE, with hood up and all three gas taps on high. Close the hood until the temperature reaches 200°C, turn the middle tap off and turn down the outside two taps to maintain a temperature of 190°C.

Roast the duck for approximately 2.5 hours, or until the internal temperature in the deepest part of the leg joint reaches 75°C.

Remove the duck and rest for at least 30 minutes before carving.

To carve the duck, remove the legs by slicing down where they meet the breast and splaying them outwards to expose the joint, which you can then separate.
Remove the breast by running a sharp knife deeply into the flesh along one side of the centre bone that extends the length of the bird, making a deep vertical cut. Then cut horizontally through the flesh at the bottom of the breast until the horizontal cut meets the vertical, separating the breast from the ribcage. Repeat the procedure on the other side of the centre bone. The breasts can then be laid cut-side down on the chopping board and sliced.
Season with salt and freshly ground black pepper.

CREDIT: Executive Chef for Everdure by Heston Blumenthal - Bart Beek