Duck roasted can be very dry but this is where the oven bag helps. I have suggested 2-4 ducks as one may cook too tough to eat. When slow cooked, they will fall apart and become very tender. Remove the fat from cooled juices and store duck in this. It is very good cold. To help remove pin feathers, try singeing over a gas flame.
fruit such as nashi pears, apricots, sweet apple and onion for stuffing
2-4 oven bags
for each oven bag
100ml olive oil
1/2 cup (125ml) water
1 cube of chicken stock
2 bay leaves
1/2 teaspoon mixed herbs
3 tablespoons soy sauce
salt and cracked pepper, to taste
2 cloves crushed unpeeled garlic
good pinch of oregano
1 teaspoon each of garlic black bean paste and chilli paste, and a pork spare rib (optional)
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Directions Preparation:20min › Cook:4hours › Extra time:10min › Ready in:4hours30min
When cleaning the bird, make sure you trim it at the joints rather than cutting bone this will prevent putting holes in oven bags. Place each duck in a large pot or bowl filled with salty water to cover for half an hour to wash.
Pre-heat oven to 200 degrees C.
Stuff each duck with the fruit and some onion. Mix all the oven bag ingredients together and place in each bag. Place the ducks in the bags and seal.
Cook for approx 20 minutes, then reduce heat to 110-120 degrees C, and cook for another 3 to 4 hours. Make small hole in oven bag (to vent) near the tied end so the bag can be lifted to turn ducks over.