Ingredients

Step by step

1. Place the duck on a chopping board breast-side down. Using a sharp pair of kitchen scissors, cut down both sides of the backbone and discard. Flip the duck over, then use the heel of your palms to press down firmly onto the breastbone to flatten. Trim any excess skin (reserve this). Season with salt.

2. Preheat the oven to 200°C, fan 180°C, gas 6. Place the duck in a cold, large, non-stick or stainless-steel pan, skin-side down. Add any trimmed pieces of skin to the pan, too. Turn the heat to medium and let the duck slowly cook so that the fat renders and the skin gets crispy, around 15 minutes. Once the skin easily releases from the pan, flip the duck over, discard the extra skin and transfer the duck to a roasting tray and into the oven to finish cooking. This should take 35-45 minutes – the legs should reach around 70°C on a meat thermometer.

3. Meanwhile, add the shallot and garlic to the pan with the duck fat. Cook over a medium heat for 3-5 minutes, scraping up any pan brownings, before adding the cranberries and balsamic. Stir in the mustard, honey, thyme and chicken stock. Season well. Leave to bubble on a medium heat for 10-15 minutes, or until the cranberries have burst and the liquid has reduced by half. Turn off the heat, discard the thyme and add the cold butter to the sauce, gently swirling the pan until it has emulsified into a thick sauce.

4. Once the duck is out of the oven, leave to rest for 10 minutes. Carve and arrange on a platter with the sauce. Garnish with fresh thyme and serve. 

   *Check your mustard and stock or bone broth are gluten-free, if required.