The thick skin keeps the duckling moist during cooking, but should not be eaten. It is high in fat and would increase the calorie count.
ingredients
4 1/2 - 5 pound oven-ready duckling
Freshly ground black pepper
1 small onion, peeled
1 small cooking apple, peeled and halved
2 limes, gently scrubbed, rind thinly peeled and finely shredded, juice strained
1 level tablespoon granulated sugar
1/2 pint chicken stock
Slices of lime to garnish
method
OVEN: Preheat to 230°C (450°F)
1. Rinse the duckling, wipe it inside and out with kitchen paper and season it with pepper. Push the onion and apple inside the duckling and prick its skin all over with a fork. Place the bird on a rack in a roasting tin and cook in the heated oven for 45 minutes. Turn down the heat to 200°C (400°F) and cook for a further 45 minutes, basting the duckling from time to time with the cooking juices. Lift the duckling onto a heated plate lined with kitchen paper to drain, and keep hot.
2. Blanch the lime rind in boiling water for 2 - 3 minutes, then drain and put the shreds to one side.
3. Pour off and discard the fat from the roasting tin. Scrape the remaining cooking juices from the bottom of the tin into a small saucepan. Heat the juices gently with the lime juice and sugar for 1 - 2 minutes. Mix in the chicken stock, bring to the boil, and boil the sauce hard for 8-10 minutes, until reduced to about a cupful. Stir in the shreds of lime rind and keep hot.
4. Carve the duckling, placing some breast slices and a thigh or leg piece on each diner's heated plate. Leave the diners to remove the skin for themselves. Trickle 2 tablespoons of sauce round each serving and garnish with the lime slices.
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more information
When Seville oranges are in season you can use them instead of limes for an equally strong, sharp sauce. The duck is very rich, so serve steamed potatoes with it and have a fresh-tasting celeriac salad on the side
