Slow roasted duck recipe

If you want to try something new and unexpected this Easter, why not serve a delicious and impressive roast duck with a tasty sauce by Michelin-starred chef, Galton Blackiston? 

Interesting duck facts:

Ingredients

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 50 mins
  • Serves: 4

Step-by-step

  1. Preparing the jus: Begin by making the jus, which can be made well in advance. Trim the wings away from the duck and roughly chop. Heat a deep-sided frying pan, add a splash of rapeseed oil and fry the chopped duck wings until brown. Add the onions, fry until coloured and add the brown sugar and stout. Bring to the boil and simmer until reduced by half. Add the beef stock and simmer for a further half an hour, skimming off any scum on the surface. Strain the jus and continue to reduce further, tasting until the desired taste and consistency is achieved. Set aside until ready to use.
  2. Cooking the duck: Pre-heat the oven to gas mark 7/220°C/425°F. Prick the duck with a fork, season and place on a trivet in a roasting tin in the oven. After 30 minutes turn the oven down to gas mark 2/150°C/300°F and continue to roast for a further two hours. Remove from the oven and allow the duck to rest for 20 minutes before carving.

Also worth your attention:

More recipes from Galton Blackiston

The perfect way to carve a whole duck

Recipe courtesy of Gressingham Foods

Comments


View Comments

Share the love