Duck Roasted Over Ceylon Cinnamon

Methods and Directions

• Prepare the wet brine by boiling the water and allowing it to become completely cold.
• Add the other brine ingredients and completely submerge the duck.
• Soak for at least 8 hours but no longer than 24.
• Remove the duck from the brine and allow it to hang uncovered in a cool room for 24 hours.
• It will drip liquids so you will need to place a bowl underneath.
• It is important that the duck is not touching anything so that the skin can dry out completely.
• If roasting over coals, prepare your fire well in advance of roasting the duck so that the coal can form (never use briquette’s or heat beads) and roast the duck for about 1 ½ hours; if you like a good smokey flavour add pieces of wood to your coals from time to time.
• I used Ceylon cinnamon wood from the estate for my preparation.
• If roasting in the oven preheat your oven to 210°C, place your duck breast side up and on a large roasting tray, place it in the oven and roast for about 45 minutes to 1 hour 15 minutes.