Honey-roasted duck with creamed cauliflower
If you're making Christmas lunch or dinner for a small group of people, Curtis Stone's duck is just right – it's full of flavour and so much easier to cook than a big bird
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 45 mins
- Heat oven to 220C/fan 200C/gas 7. Dry the duck with kitchen paper and liberally season all over with coarse salt. Put the thyme and bay leaves inside the cavity, then place the duck on a rack over a roasting tray.
- Cook for 10 mins or until the skin begins to turn golden, then reduce the heat to 180C/fan 160C/ gas 4. Cook for a further 45 mins, basting the bird with honey every 5 mins or so for the final 20 mins of cooking. Your bird will now be roasted to medium - cook 10 mins more, if you like your duck well done. Set aside to rest, uncovered, for 10 mins.
- Meanwhile, make the creamed cauliflower. In a pan, cook the caulifl ower and shallots in the butter over a low heat for 20 mins until softened and any liquid has evaporated. Spoon into a liquidiser with the cream and whizz to a purée. Season and keep warm.
- For the garlic crisps, thinly slice the garlic cloves using a really sharp knife or a mandolin. Place the slices in a pan along with the milk and slowly bring to the boil.
- Remove from the heat and strain the garlic slices, discarding the milk (or save it for mashed potato). Leave the garlic to drain on kitchen paper. Cover the bottom of a frying pan with the oil and heat. Fry the slices, a couple at a time, until golden and crisp, then remove with a slotted spoon.
- To serve, carve the duck and serve alongside the creamed caulifl ower and sprigs of watercress, sprinkled with the crisp garlic slices.
Per serving
902 kcalories, protein 39g, carbohydrate 13g, fat 78 g, saturated fat 23g, fibre 4g, sugar 7g, salt 1 g
Recipe from Good Food magazine, December 2005.
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Ingredients
- 1.6kg ducks
- 2 sprigs thyme
- 2 bay leaves
- 4 tbsp honey
- 2 bunches watercress
FOR THE CREAMED CAULIFLOWER
- 1 head cauliflower , broken into small florets
- 2 shallots , finely sliced
- knob of butter
- 4 tbsp double cream
FOR THE GARLIC CRISPS
- 6 garlic cloves
- 300ml milk
- vegetable oil , for frying
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A couple of tablespoons of semolina help make the perfect roast potato - serve with Sunday lunch or Christmas dinner
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 45 mins
Ideal for two or four
Ingredients
- 1.6kg ducks
- 2 sprigs thyme
- 2 bay leaves
- 4 tbsp honey
- 2 bunches watercress
FOR THE CREAMED CAULIFLOWER
- 1 head cauliflower , broken into small florets
- 2 shallots , finely sliced
- knob of butter
- 4 tbsp double cream
FOR THE GARLIC CRISPS
- 6 garlic cloves
- 300ml milk
- vegetable oil , for frying
Per serving
902 kcalories, protein 39g, carbohydrate 13g, fat 78 g, saturated fat 23g, fibre 4g, sugar 7g, salt 1 g
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27 August 2008
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27 October 2008
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