- 2 x 1.5kg ducks
- 45g butter, melted
- Sea salt and ground black pepper
- 1 cup chicken stock (or water)
- 2 tablespoons orange juice
- 2 tablespoons port
- ½ cup water
- 2 teaspoons tapioca flour
- Preheat oven to 180ºC/160 ºC Fan-forced.
- Rinse the ducks and pat dry with paper towels. Place on a rack in a baking dish and brush with the melted butter. Sprinkle with sea salt and pepper.
- Bake for 90 minutes, basting occasionally with the pan juices until the skin is crisp. To test if the ducks are cooked, pierce the thickest part of the thigh with a metal skewer and if the juice runs clear with no trace of pink, the ducks are ready.
- To make the gravy, carefully pour the fat out of the baking dish. Place the baking dish on the stove over medium heat and add a cup of chicken stock (or water), then bring to the boil while stirring, making sure to scrape any bits on the bottom of the pan so they are mixed in. Pour this liquid into a small sauce pan, season with salt and pepper and bring to a rapid boil. Add the orange juice and the port and allow the gravy to reduce slightly. Taste for seasoning and adjust if required.
- Reduce the heat to a simmer. Mix the water with the tapioca ﬂour and dissolve. Stir this mixture into the gravy until thickened. Transfer to a small jug and serve with the duck and your choice of vegetables.
Low FODMAP: Check stock contains no onion or garlic. Omit the port. Click here to purchase Dr Sue Shepherd’s Low FODMAP Diet Shopping Guide.
fat 40.3g, saturated fat 13.7g, protein 91.5g, carbohydrate 2g, sodium 1818mg, energy 3107kJ (742Cal), GI low
The Low FODMAP modifications are recommendations only and please note that individual tolerances may and do vary. If in doubt, you should seek advice from an Accredited Practising Dietitian. We also recommend you purchase a copy of Dr Sue Shepherd’s Low FODMAP Shopping Guide. Click here to purchase.