Roast Crown of Duck by M. Kuehn

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The financial gloom of January. Nobody’s got any dosh. It’s bloody cold and England comes to a standstill at the first sign of a snow flake. It’s a Sunday and what can beat a comforting roast dinner with your pals?

Much to my surprise, I picked up a crown of Gressingham duck for a fiver on special in Asda. Enough to feed three people happily – tick.

Duck is, as we all know, very rich and there are a glut of sharp sauces out there that compliment this gorgeous meat. However, I fancied making a traditional gravy for today’s lunch which was going to include cauliflower cheese, the sauce of which I always make out of two ingredients – double cream and extra mature cheddar. If there ever was a fat knacker signature dish, it’s that one.

Back to the duck. Pre-heat the oven to 220oC. Heat a large frying pan with a couple of tablespoons of olive oil. When hot, place the duck, skin side down and brown it all over. This will take about ten minutes. Place in the oven and roast for fifteen minutes. Baste and continue to cook for twenty minutes. Take out and let it rest for five minutes. Et voila.

If you want a delicious gravy to go with the duck, ten minutes before cooking time is up, add two tbs of balsamic vinegar to the juices. Heat a pan and then pour in a wine glass or dry sherry. Let it reduce by two thirds and pour in the juices and add a mug of chicken stock. Reduce by a third.

Get your pals to bring the Primitivo

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