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Sticky citrus roast duck with crispy potatoes
Serves 3, or 2 with leftovers | prep 45 mins | total time
Sticky citrus roast duck with crispy potatoes
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Serves 3, or 2 with leftovers | prep 45 mins | total time
Served with duck fat potatoes, this is the ideal treat-yourselves roast for an intimate dinner for two
Rate
Nutritional information (per serving)
Calories
715Kcal
Fat
23gr
Saturates
8gr
Carbs
85gr
Sugars
30gr
Fibre
11gr
Protein
37gr
Salt
4.1gr
Ingredients
For dry-brining
- 1 whole duck, about 1.5kg
- ½ tbsp fine sea salt
- ½ tbsp light brown sugar
- 1 tsp Chinese 5-spice
To roast
- 1 garlic bulb, cloves separated but unpeeled
- 1 x 400g pack shallots, peeled and halved
- 4 clementines, halved through the equator
- ½ lemon
- 2 bay leaves
- a few rosemary sprigs
- 900g red- skinned potatoes, cut into chunky dice (about 2cm)
- 160g smoked bacon lardons
- 75g fresh or frozen cranberries
For the glaze
- 3 tbsp redcurrant jelly
- 50ml freshly squeezed clementine juice (from about 2 clementines)
- juice of ½ lemon
Step by step
Get ahead
Dry-brine the duck the day before roasting. You can also prep the glaze, the shallots and potatoes and store in the fridge (keep the diced potatoes in a bowl of cold water).
- The day before roasting (or at least several hours before cooking), remove the duck from its packaging and pat it dry using kitchen paper, including the underside. Mix the salt, sugar and 5-spice together. Sprinkle a little of the mixture inside the duck, then pat the rest all over the bird. Return the duck to the foil tray it came with, cover loosely with baking paper and chill overnight. This is known as dry-brining, and infuses the meat with lots of flavour.
- Remove the duck from the fridge 45-60 minutes before cooking. Preheat the oven to 220°C, fan 200°C, gas 7. Stuff the duck cavity with a couple of garlic cloves, 1 shallot, 2 of the clementine halves, the lemon, bay leaves, and a couple of rosemary sprigs. Use a sharp knife to score the skin covering the breast into diamond shapes, being careful not to cut into the flesh itself. Use a skewer to prick all over the rest of the duck, particularly in the fatty bits where the legs join the body. Place in a large roasting tin, breast-side down.
- Pour 250ml boiling water over the duck. Roast for 35 minutes, by which time the water should have mostly evaporated and the fat rendered out. Meanwhile, parboil the skin-on diced potatoes for 5 minutes, drain and shake in the lidded pan to slightly roughen up the edges.
- Carefully remove the duck to a board or plate and turn the oven temperature down to 180°C, fan 160°C, gas 4.
- Add the potatoes to the rendered duck fat in the roasting tin, plus the rest of the shallots and garlic cloves. Mix gently to coat in the fat then spread out, leaving room for the duck. Replace the duck in the tin, breast-side up this time. Roast for 45 minutes at the lower temperature.
- Meanwhile, put the glaze ingredients in a small pan and reduce until syrupy, about 5-7 minutes on a highish heat.
- Stir the bacon lardons into the potatoes, add the remaining halved clementines to the roasting tin cut-side down and brush the glaze all over the duck. Roast for a further 20 minutes.
- Remove the duck to a platter or carving dish and leave to rest for at least 20 minutes, loosely covered with foil. Turn the oven back up to 220°C, fan 200°C, gas 7. Scatter the cranberries and the remaining rosemary sprigs into the tin and cook the veg for a further 10 minutes or until the potatoes are crisping up at the edges.
- Carve the duck and serve with the crispy bacon potatoes and roast clementines.
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Tip To serve up to 6, simply double up on the recipe quantities. Roast both ducks in a single roasting tin initially, then divide the potato mixture between 2 roasting tins at step 5 once coated in the duck fat, and add a part-roasted duck to each tray. Swap the position of the trays over halfway through cooking, for even browning.
