AT A GLANCE
You'll need to start this recipe at least a day ahead.
|01||Preheat oven to 180C. Season skin and cavity of ducks with sea salt and freshly ground black pepper and place on a rack inside a roasting pan. Using a skewer, prick duck breasts all over. Roast for 1 hour, then reduce heat to 150C and cook for 1½ hours or until flesh is tender. Stand for 20 minutes. Combine shallot and vinegar and stand for 30 minutes.|
|02||Remove duck skin and refrigerate. Using fingers, remove flesh and coarsely shred, combine with shallot mixture and remaining ingredients and season to taste.|
|03||Line a 10cm x 25cm loaf tin with a piece of plastic wrap with some overhang. Spoon mixture into tin, press firmly and fold over extra plastic wrap to cover. Place a piece of thick cardboard on top, weigh down with food cans and refrigerate overnight.|
|04||Preheat oven to 180C. Thinly slice duck skin and scatter in a single layer over an oven tray and roast for 10 minutes or until crisp.|
|05||To serve, turn out pressed duck, remove plastic wrap, slice and serve with crackling.|
THE BEST, MOST SUCCULENT PINOT NOIR YOU CAN AFFORD. , suggested by MAX ALLEN