Recipe by Chef Jared Ingersoll
Created for Dilmah Chefs & the Teamaker at the Rilhena Estate, Ratnapura in May 2014

Serves: 6


1 x Large Muscovy duck

Wet brine:
Cold water
30ml fish sauce
2kg brown onions, chopped and really well roasted
30g Dilmah Single Region Ceylon Supreme tea
1 lime, zest
1 lemon, zest

For the soy sauce
1 cup soy sauce
½ cup orange juice
½ cup lime juice


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 coolroom 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 degrees 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.

Special Note:

This recipe requires 2 days lead time.