1 x 2kg whole duck, pat dry with paper towelling
1 onion, chopped
4 cloves of garlic, sliced
1 cinnamon stick
2 bay leaves
1 cup of long grain rice
200ml white wine
410g can of Ardmona crushed tomatoes
350ml chicken or duck stock
Salt and pepper
Remove the duck from the bag and place on a rack in a tray and air dry in the fridge over night, this will help create crispy skin when the duck roasts.
Preheat the oven to 190°C and remove the duck from the fridge 40 minutes before cooking.
Season the duck all over with salt and pepper and roast in a tray for 60 minutes. Remove duck from the tray and carefully drain off excess fat that has gathered in the bottom of the tray. Place tray over a low heat and add the onion, garlic, cinnamon and bay leaves and cook until the onions have just softened. Now add the rice to the tray and coat in onion. Add the wine and bring to the boil and then add tomatoes followed by the stock. Push the rice away from the centre and nestle in the duck. Roast for a further 20 minutes or until the rice is cooked.
Carve the duck and serve with the rice and a crisp green salad.
Video of this recipe available here: