ROAST ROSEMARY AND ORANGE ROASTED DUCK WITH DUCK FAT CONFIT & ROASTED POTATOES
FEEDS 6 | PREPARATION TIME 25 MINUTES | FEEDS -6-8 | COOKING TIME – 1.15-2HRS
INGREDIENTS:
2 MEDIUM SIZED GOOD QUALITY DUCKS (AROUND 5LB EACH)
2 TSP GROUND CORIANDER
1 TSP FRESHLY GRATED NUTMEG
1 TSP FRESHLY GROUND BLACK PEPPER
2 ORANGES – HALVED
2 STAR ANISE
1 SMALL BUNCH OF ROSEMARY SPLIT INTO THREE
1.2KG MARIS PIPER POTATOES – PEELED AND ROUGHLY CUT INTO CHUNKS
500G GOLDEN BEETS – CLEANED AND QUARTERED
2 WHITE ONIONS –CUT INTO QUARTERS
SEVERAL GLUGS OF MAPLE SYRUP
100ML WHITE WINE
GENEROUS SPRINKLE OF SEA SALT FLAKES
MARMALADE GRAVY-
GLUG OF OLIVE OIL
2 BANANA SHALLOTS – FINELY DICED
125 ML WHITE WINE
1 PINT OF GOOD QUALITY CHICKEN STOCK
2 TSP MARMALADE
3 SPRIGS OF THYME
PREHEAT YOUR OVEN TO 180 DEGREES CELSIUS.
BEGIN BY COMBINING THE GROUND CORIANDER, NUTMEG AND BLACK PEPPER, PIERCE THE SKIN OF THE DUCK AND THEN RUB THE SPICE MIX ALL OVER THE DUCK | PLACE HALF AN ORANGE INSIDES EACH CAVITY ALONG WITH A STAR ANISE AND A SMALL BUNDLE OF ROSEMARY | TAKE ONE OF YOUR OVEN RACKS AND PLACE THE DUCK NEXT TO EACH OTHER AND DIRECTLY ON IT | ONLY PLACE INTO THE OVEN ONCE YOU’VE POSITIONED THE TRAY WITH POTATOES IN UNDERNEATH IT
PLACE CUT POTATOES INTO SALTED BOILING WATER AND PART BOIL FOR 12 MINUTES THEN DRAIN | TAKE ONE LARGE AND DEEP ROASTING TRAY (ONE LARGE ENOUGH TO CATCH ALL THE FAT FROM THE DUCKS) ARRANGE POTATOES, BEETROOT, TWO ORANGE HALVES- SQUEEZED AND ONIONS IN IT- ENSURE THEY DON’T OVERLAP | DRIZZLE OVER A SEVERAL GLUGS OF MAPLE SYRUP, WHITE WINE AND ADD SEASONING- SAVING THE LAST BUNCH OF ROSEMARY TO ADD 20 MINUTES BEFORE REMOVING FROM THE OVEN | ROAST BOTH THE DUCKS AND THE POTATOES FOR AROUND AN HOUR, GIVING THE POTATOES A SHAKE EVERY SO OFTEN- THEY SHOULD ALMOST CONFIT THEN CRISP UP
ONCE THE DUCKS COOKED, REMOVE, COVER WITH FOIL AND A TEA TOWEL, ALLOW TO REST FOR A GOOD 10-15 MINUTES- FOR CRISPY SKIN SIMPLY PLACE BACK UNDER THE GRILL FIVE MINUTES BEFORE SERVING AND ALLOW TO CRISP UP
FOR THE GRAVY, HEAT THE OIL, ADD THE ONIONS, ALLOW TO SOFTEN AND TURN GOLDEN, INCREASE THE HEAT AND ADD THE WINE, BRING TO THE BOIL THEN ADD IN THE STOCK, MARMALADE AND THYME, BRING BACK TO THE BOIL AND REDUCE FOR TEN MINUTES THEN SERVE.