Published: 10 Jan 2014 14:300 comments
A Gressingham favourite, delicious roasted duck with a honey and rosemary jus served with duck fat roast potatoes.
20 mins preparation
20 mins per 500g + an extra 20 mins cooking
A delicious twist on a classic roast.
READY IN 80 MINUTES.
1 whole Gressingham Duck
4 tbsp Gressingham Duck fat (keep the fat from the duck after cooking in your fridge for next time)
1 kg roasting potatoes, peeled and cut ready for roasting
2 garlic bulbs
4 sprigs fresh rosemary
1 onion, roughly chopped
400 ml chicken stock/water
250 ml white wine
3 tbsp honey
1) Preheat the oven to 200°C, fan 180°C, gas mark 6.
2) Prepare the duck as per roasting instructions on-pack or follow the video tutorial on our website. Place the duck on a trivet in a baking tray big enough to allow you to fit the potatoes around the duck and add the Gressingham Duck fat. Peel and cut the potatoes.
3) Place the duck into the oven. After 45 minutes, place the potatoes in the tray, baste with the duck fat and add the rosemary, onion and garlic. Season with a generous amount of salt and place back in the oven. Every half an hour, turn and baste the potatoes with the duck fat.
4) When the duck is ready – as per cooking instructions on-pack – remove from the oven and keep warm. Remove the potatoes, baste with more duck fat and place back in the oven until cooked. Carefully pour off any remaining fat from the liquid in the baking tray into a heat-proof bowl and save for another time. You should be left with just the juices, garlic, rosemary and onion. Add in the wine, bring to the boil and scrape the bits off the bottom of the tray. Strain into another pan, add the chicken stock, and reduce by half or until it starts to thicken. Stir in the butter and honey. Taste for seasoning and sweetness, adjust accordingly and serve.