Aged Muscovy Duck Recipe

Inspired by Canoe

Time2h 30m

Serves4

rosella + beetroot variations

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Ingredients

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1
Marinate the Duck
In a bowl, combine olive oil, minced garlic, salt, black pepper, and thyme. Rub this mixture all over the duck, ensuring it is well coated. Place the duck in a large zip-lock bag or a covered dish and refrigerate for at least 4 hours, preferably overnight.
2
Prepare the Rosella and Beetroot
In a separate bowl, combine the dried rosella petals and diced beetroot. Add a pinch of salt and toss to combine. Allow this mixture to sit for about 30 minutes to let the flavors meld.
3
Roast the Duck
Preheat the oven to 375°F (190°C). Place the marinated duck on a roasting rack in a roasting pan. Roast the duck for approximately 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C), basting occasionally with the pan juices.
4
Serve
Once cooked, let the duck rest for 10-15 minutes before carving. Serve with the rosella and beetroot mixture on the side.