Spiced slow-roast duck & apple sauce

Spiced slow-roast duck & apple sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 30 mins Cook: 2 hrs, 40 mins

Skill level

Moderately easy

Servings

Serves 2

Follow Gordon's steps for a sensational roast duck dinner, perfect for entertaining

Nutrition and extra info

Nutrition info

Nutrition

kcalories
1159
protein
50g
carbs
76g
fat
75g
saturates
24g
fibre
8g
sugar
36g
salt
2.08g

Ingredients

  • 1 duck about 1½ kg
  • 1 tsp sunflower oil
  • 1 lemon, halved
  • 1 cinnamon stick
  • 1 star anise
  • 2 garlic cloves, smashed
  • 500g small potatoes, such as ratte
  • a few watercress sprigs, to serve

For the apple sauce

  • 5 Bramley apples
  • 25g butter
  • 1 star anise
  • pinch of cinnamon, plus ½ cinnamon stick
  • 150ml apple juice

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 140C/120C fan/gas 1. Remove any giblets and pull the excess fat from the duck’s cavity. Use a roasting fork or skewer to prick the skin of the duck all over – do this lightly as you don’t want to pierce the meat.
  2. Season generously inside, rub the skin with a little oil and season with salt and pepper. Stuff the cavity with the lemon halves, cinnamon, star anise and garlic. Sit the duck in a roomy roasting tin (you will be adding potatoes to the tin later). Roast the duck for 2 hrs, pricking again every now and then. Meanwhile, boil the potatoes for 10 mins until just cooked.
  3. Remove the duck from the oven and increase the heat to 220C/200C fan/gas 7. Place the duck on a board and pour off half the fat from the tin. Toss the potatoes in the tin so they are completely coated in the juices, then push them to the side of the tin. Sit the duck back in and give it a final 20-30 mins in the oven to crisp up.
  4. Meanwhile, make the apple sauce. Peel and finely slice the apples, discarding the core. Melt the butter in a pan until sizzling, add the apples and spices, then stir to coat.
  5. Pour in 100ml apple juice, cover and simmer for 10 mins, stirring occasionally. Add a splash more juice if the apples are becoming a bit dry. Cook until the apples have collapsed into a fluffy sauce.
  6. Remove the duck from the oven to a board to rest, then place the potatoes back into the oven for 20 mins to crisp up. When the duck has rested and the potatoes are brown, you are ready to carve and plate up.

Recipe from Good Food magazine, November 2009

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
michelle-macdougall's picture
  • 1
  • 2
  • 3
  • 4
  • 5

My husband is in Scotland at the moment visiting with family so I thought it was a good opportunity to make duck for my mum and I since my husband doesn't like it, this recipe was gorgeous and it had a nice Christmassy hint to it, the duck was so tender and the potatoes were gorgeous. I wasn't sure about the apple sauce but it went really well, also served it with some sauteed spinach.

kirste123's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very tasty even my 4yr old thoroughly enjoyed it!

couchy1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is such a good recipe and so easy!!! I made it last night for my husband for our anniversary and it was absolutely lovely, you just need time to cook it and a little patience to check that you have got everything right. My husband said it was the best duck he had ever tasted - he may have been biased though!

Thanks Gordon - I also love your chocolate fondants!!

Questions

Tips