WHOLE DUCK RECIPES - BBC GOOD FOOD
Serve a whole roast duck for an alternative Sunday lunch or Christmas centrepiece. Our delicious flavours include honey-glazed duck, Peking duck and duck à l’orange.
Provided by Good Food team
Number Of Ingredients 1
ROASTED DUCK BREAST WITH PLUM SAUCE RECIPE - BBC GOOD FOOD
This easy yet impressive recipe makes a stylish main course for a special occasion
Provided by James Martin
Categories Dinner, Main course
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 2
Number Of Ingredients 10
Steps:
- For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. Add the plums and sugar, stirring for a few mins until the sugar has dissolved. Add the red wine and stock, then simmer for about 15 mins, stirring occasionally, until softened and slightly thickened. Keep warm or leave at room temperature for up to a day before reheating to serve.
- Meanwhile, heat the oven to 180C/ 160C fan/gas 4. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 mins, then turn and add the thyme, star anise and butter. Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done.
- When the duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else.
- To serve, thinly slice each duck breast on a chopping board. Arrange on each plate along with a spoon of the Creamed potatoes, some of the plum sauce and the Buttered spinach.
Nutrition Facts : Calories 904 calories, FatContent 64 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 39 grams carbohydrates, SugarContent 38 grams sugar, FiberContent 2 grams fiber, ProteinContent 44 grams protein, SodiumContent 1.05 milligram of sodium
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1. Preheat the oven to 220°C/200°C fan/Gas 7.
2. Sit the duck, breast side up, on a trivet in a roasting tin and dry the skin with kitchen paper – the drier it is the crisper the cooked skin will be. Rub the skin with oil and season with salt.
3. Roast in the oven for about 30 minutes or until golden. Reduce the oven temperature to 160°C/140°C fan/Gas 3 and slow-roast for 2½ hours, basting from time to time. The wings of the duck should be tender, and the legs should come away easily from the body of the bird.
4. Drain the fat from the bottom of the tin, reserving 1 tablespoon for cooking the sauce (see also tip). Increase the oven temperature to 220°C/200°C fan/Gas 7 and return the tin to the oven for 20–30 minutes or until the skin of the duck is golden and crisp. Remove from the oven to rest for 15 minutes before carving.
5. Meanwhile, make the sauce. Heat the reserved duck fat in a medium saucepan and fry the shallots over a medium-high heat for 4–5 minutes until lightly golden but not burnt. Pour in the port, wine and stock, then raise the heat and allow to bubble for 5–10 minutes until reduced by a third.
6. Add the jelly and vinegar, then strain the sauce and discard the shallots. Mix the cornflour with 3 tablespoons of water in a small bowl until smooth. Add a little of the hot sauce to the bowl and then add the mixture to the rest of the sauce in the pan. Add the cherries and carefully bring to the boil, stirring. Season with salt and pepper and boil until the sauce is glossy and thick enough to coat the back of a spoon.
7. Carve the duck – it will be very tender and cooked through, not pink like a duck breast – and serve with the cherry sauce.
Cook time: 3½ hours, plus resting.
Prepare ahead: The sauce can be made up to a day ahead and reheated. The duck can be roasted 8 hours ahead if serving cold.
Mary’s Classic Tips:
* If your duck comes with the giblets, save them to make a flavoursome stock with the duck bones. It freezes well and can be used in place of the chicken stock used here.
* Keep the duck fat – it’s great for flavoursome roast potatoes.
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