mandarin duck with cranberry buckwheat risotto

mandarin duck with cranberry buckwheat risotto

So I thought I'd do duck instead of chicken this week, just to keep things exciting.  I asked the poultry people 21 Questions and was feeling confident until I pulled the thing out this morning and saw the meter-long neck.  This ain't no chicken.  Tempted to hack it off with a big knife, I consulted Google first, who advised me to hack it off with a big knife.  I then fed it to our pleading pooch instead of keeping it for stock (you try saying no to a dachshund).  

I whipped up a modern day duck a'larange-style marinade and gave it a bath for about 8 hours and my confidence was feeling restored until I had to truss the thing.  Having brutally butchered poor Daffy's neck, this was going to prove difficult.  With a bit of flipping and twisting I managed to get the poor bird trussed-up, but it looked more like Donald Duck meets 50 Shades of Grey.

mandarin duck with cranberry buckwheat risotto
Serves 2-3

2.1kg whole duck
1 tbsp Angostura Bitters
1/4 tsp ground cardamom
2 tbsp Cointreau
100ml light olive oil
Juice of 2 mandarins
4 cloves garlic, crushed
Sea salt flakes and freshly cracked black pepper

CRANBERRY BUCKWHEAT RISOTTO
150g raw buckwheat
1/4 cup dried cranberries, roughly chopped
1 cup coriander leaves, roughly chopped
1 tbsp lemon zest 
2 tbsp lemon juice
6 tbsp good quality olive oil (I used Pukara Estate)
Sea salt flakes and freshly cracked black pepper

Combine Angostura Bitters, cardamom, Cointreau, olive oil, mandarin juice and garlic in a jug.  Whisk until combined.  Season with salt and pepper then pour over duck, massaging in to the skin.  Cover and place into the fridge to marinate for 8 hours.

Preheat a fan-forced oven to 170ºC.  Pat the duck dry with paper towel, then place onto a baking rack over the top of a baking tray.  Bake on the lowest shelf of the oven for 1 1/2 hours.  Allow to rest for 20 mins before carving.

Meanwhile, to make buckwheat risotto, cook buckwheat according to packet instructions.  In a jug combine lemon juice, zest and olive oil.  Whisk until combined.  Season with salt and pepper.  Once you have drained the buckwheat, season with dressing, then stir through coriander and cranberries.  Serve with roast duck.