Roast Duck

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Ingredients (for 2ppl):

Main Ingredients:

  • Gressingham whole duck
  • 1 onion
  • A sprig of rosemary

Stock:

  • Gressingham duck gibblets
  • 1 small onion
  • 1 celery stick
  • 1 carrot
  • 1 bay leaf
  • 1 small glass of red wine
  • 1/2 tablespoon of redcurrent jelly (optional)

Goes Well With:

  • Roast Potatoes
  • Seasonal Vegetables

Utensils:

  • Baking tray with rack

Instructions

Prepare (5min):

  1. Turn oven to 220° with fan
  2. Boil kettle with 1.5l of water
  3. Roughly chop up the giblets, neck, heart etc and onion, carrot and celery
  4. Prick the outside of the duck just through skin and fat with a needle, stuff with onion and rosemary
    5. ​

Cooking (115min):

  1. Add chopped vegetables to frying pan with a little oil over medium heat for 5 minutes
  2. Transfer to a saucepan, add bay leaf and 600ml of boiling water, simmer for 1.5h (while duck cooks)
  3. Add 500ml of boiling water under duck and put in oven for 20 minutes
  4. Base duck and then turn oven down to 180° with the fan and cook for a further 1h 10mins, base again during this time, also add water if it's drying out (until duck breast registers 57°)
  5. Take duck out, move to carving board and cover with foil and table cloth for 15 minutes
  6. Poor just the fat from the baking tray into a glass and keep but leave roasting juices in the baking tray
  7. Put over heat, add the red wine and redcurrent jelly, scrape all bits off the bottom of baking tray and stir
  8. Strain the stock saucepan and the baking tray juices into a clean saucepan, turn to high heat and reduce for 10 minutes