Looks like Tesco is bringing in frozen ducks regularly now, and not just for Chinese New Year. Yay! Picked one up the other day, and after many weeks of procrastinating, I finally got around to doing something with it tonight for dinner. This time I tried another Jamie Oliver recipe, which also finally lets me use the rosemary I have growing in my mom’s garden. It turned out really well despite my bungling the recipe a little. Definitely a keeper!
Duck fat roast potatoes: to die for.
Christmas Roast Duck
- 3 sprigs fresh rosemary
- 1 teaspoon dried thyme
- 1/4 teaspoon nutmeg powder
- Freshly ground black pepper
- 1 orange, zested and halved
- 1 (2 to 2.5 kg) whole duck, neck reserved and roughly chopped
- 4 cloves garlic, unpeeled
- 2 red onions, peeled and quartered
- 2 stalks celery, trimmed and chopped into chunks
- 2 carrots, scrubbed and chopped into chunks
- 1 small stick cinnamon
- 1/2 inch fresh ginger, peeled and roughly chopped
- 1 bay leaf
- 1 kg russet potatoes, peeled and cut into large chunks
- 1 chicken stock cube, diluted in 2 cups water
- 1 tablespoon plain flour
- 100 ml prune juice
Pick the leaves off one of the rosemary sprigs and place on a board with the nutmeg, orange zest, thyme and 1 teaspoon of salt.
Chop everything together and rub the mixture all over the duck, inside and out. Cover and leave in the fridge for a few hours or overnight to let the flavours penetrate.
Preheat the oven to 180 degrees C (fan 160 degrees C) and place the shelf on the middle level.
Stuff the duck with the remaining rosemary sprigs, orange halves, and the garlic cloves.
In a deep roasting tray, scatter the onion, celery, carrots, cinnamon, ginger, bay leaves, and chopped duck neck. Put the duck breast-side up straight onto your oven rack, and place the tray of vegetables underneath the duck. Roast for about 1 hour.
Meanwhile, place the potatoes in a pan. Cover with cold water, add 1 teaspoon salt, bring to a simmer and parboil for 10 minutes, then drain in a colander.
Arrange the potatoes evenly at the bottom of another deep roasting tin.
After the duck has roasted for an hour, remove from the oven, and set the oven rack with the duck aside. In a bowl, spoon the fat from the tray containing the vegetables. Drizzle 3 to 4 tablespoons of the duck fat over the potatoes…
…and season with salt and freshly ground black pepper.
Place the duck to the oven, place the tray with the potatoes underneath, and roast for another 40 minutes to an hour.
In a large saucepan, add all the vegetables, duck neck pieces and juices.
Add a little boiling water to the tray and, using a wooden spoon, scrape all the sticky brown bits off the bottom.
Pour the water and brown bits into the saucepan, add the chicken stock and bring to a simmer over medium heat, skimming off any of the fat that rises to the top.
In another large saucepan, heat 1 tablespoon of duck fat over medium heat.
When the fat begins to sizzle, add the flour and stir with a wooden spoon to form a paste.
Stir in the prune juice.
Pour the contents of the saucepan into the simmering stock mixture. Bring the gravy to the boil and simmer gently, stirring occasionally, 30 minutes.
After the duck has had 1 hour and 40 minutes to 2 hours in the oven, remove from the oven. Cover with tin foil and leave to rest for about 15 minutes.
Carve the duck as desired.
Arrange the carrots from the gravy around the edges of a serving platter and place your carved duck pieces in the center. Serve with the potatoes and gravy.