Spiced slow-roast duck & apple sauce

Spiced slow-roast duck & apple sauce

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(4 ratings)

Prep: 30 mins Cook: 2 hrs, 40 mins

More effort

Serves 2
Follow Gordon's steps for a sensational roast duck dinner, perfect for entertaining

Nutrition and extra info

Nutrition:

  • kcal1159
  • fat75g
  • saturates24g
  • carbs76g
  • sugars36g
  • fibre8g
  • protein50g
  • salt2.08g
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Ingredients

  • 1 duck about 1½ kg

    Duck

    duk

    Rich and full of flavour, duck meat is extremely nutritious, with high levels of protein, B…

  • 1 tsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 lemon, halved

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 cinnamon stick
  • 1 star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 2 garlic cloves, smashed
  • 500g small potatoes, such as ratte

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • a few watercress sprigs, to serve

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

For the apple sauce

  • 5 Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • 25g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • pinch of cinnamon, plus ½ cinnamon stick

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 150ml apple juice

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.

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Comments (3)

michelle-macdougall's picture
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
5

Very tasty even my 4yr old thoroughly enjoyed it!

couchy1's picture
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!!

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