Roast Duck with Spicy Christmas Rub
Roast Duck with Spicy Christmas Rub
Ingredients
1 duck (roughly 1.6kg)
sea salt
reshly ground black pepper
2 heaped teaspoons of five-spice
1 clementine
6 fresh bay leaves
For the gravy
1 bulb of garlic, halved across the middle
2 carrots, trimmed and sliced
2 red onions, peeled and sliced
3 tablespoons plain flour
100 ml Marsala
1 litre organic chicken stock
Method
- Remove any excess fat from inside the cavity of the duck, then using a sharp knife carefully score the breast and legs all over in crisscross fashion, roughly 1cm apart.
- Season the duck with salt, pepper and the five-spice, rubbing all over so the flavour catches in all the nooks and crannies. Halve the clementine and place it into the cavity along with the bay leaves.
- Place the duck in a medium-sized roasting tray, cook at 180°C/350°F/gas 4 for around 1 hour 20 minutes.
- When the time's up, remove the duck from the oven and drizzle your par-boiled veg (see Gorgeous roast vegetables) with some of the fat from the tray then toss to coat (save the remaining fat for another day).
- Lift up the duck, scatter the garlic, carrots and onions into the tray and sit the duck back on top. Cook for a further 40 minutes, or until the duck is beautifully crisp and the meat falls easily away from the bone.
- Remove the duck to the tray of roast veg while you finish your gravy.
- Add the flour to the broken-down veg, then mash everything together with a potato masher, scraping up all the sticky goodness from the bottom.
- Place over a medium-high heat. Pour in the Marsala, stir well and let the alcohol cook off for a minute or two. Add the stock, then bring to the boil and reduce to a simmer for around 15 minutes, or until thickened and reduced.
- Strain through a coarse sieve, skim away any fat from the surface, then season to taste.
- Shred or carve up the duck, then serve with a jug of gravy, apple and cranberry sauce, crispy roast veg and all the trimmings.
Ingredients
1 duck (roughly 1.6kg)
sea salt
reshly ground black pepper
2 heaped teaspoons of five-spice
1 clementine
6 fresh bay leaves
For the gravy
1 bulb of garlic, halved across the middle
2 carrots, trimmed and sliced
2 red onions, peeled and sliced
3 tablespoons plain flour
100 ml Marsala
1 litre organic chicken stock
Method
- Remove any excess fat from inside the cavity of the duck, then using a sharp knife carefully score the breast and legs all over in crisscross fashion, roughly 1cm apart.
- Season the duck with salt, pepper and the five-spice, rubbing all over so the flavour catches in all the nooks and crannies. Halve the clementine and place it into the cavity along with the bay leaves.
- Place the duck in a medium-sized roasting tray, cook at 180°C/350°F/gas 4 for around 1 hour 20 minutes.
- When the time's up, remove the duck from the oven and drizzle your par-boiled veg (see Gorgeous roast vegetables) with some of the fat from the tray then toss to coat (save the remaining fat for another day).
- Lift up the duck, scatter the garlic, carrots and onions into the tray and sit the duck back on top. Cook for a further 40 minutes, or until the duck is beautifully crisp and the meat falls easily away from the bone.
- Remove the duck to the tray of roast veg while you finish your gravy.
- Add the flour to the broken-down veg, then mash everything together with a potato masher, scraping up all the sticky goodness from the bottom.
- Place over a medium-high heat. Pour in the Marsala, stir well and let the alcohol cook off for a minute or two. Add the stock, then bring to the boil and reduce to a simmer for around 15 minutes, or until thickened and reduced.
- Strain through a coarse sieve, skim away any fat from the surface, then season to taste.
- Shred or carve up the duck, then serve with a jug of gravy, apple and cranberry sauce, crispy roast veg and all the trimmings.
Roast Duck with Spicy Christmas Rub
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
