Roast duck with Bramley, ginger & bay

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• GERRY

  03 October 2010

  GERRY rated and commented on this recipe

  

  An easy, yet sylish dish

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• LizMacau88

  10 October 2010

  LizMacau88 commented on this recipe

  This looks good and is very timely as I just happen to have some Bramley apples in the fridge -- a rarity in this part of the world(Southern China) which my husband brought back from the UK last week! Will be trying it next weekend I think. Thanks!

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• sophie

  04 January 2011

  sophie rated and commented on this recipe

  

  Made this for Christmas Dinner and it was delicious! I put some roast potatoes in the bottom of the tray and they were fantastic. I suppose they would be being basted with duck fat! Even though we like duck 'pink', I ended up cooking this for probably about another half an hour. Just to time in with everything else really, but it wasn't overcooked at all. So i suspect if i'd only cooked it for the specified time, it might have been a little under done. Served with the caramelised carrots and onions. Yum!

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• Tricky

  30 December 2011

  Tricky rated and commented on this recipe

  

  Made this last night and it was beautifully moist with crispy skin. The gravy was delicious. I used 2 duck crowns but would use full ducks next time to make it easier to keep the stuffing in. Didn't bother with the vinegar. Served with carrots, cabbage and roast spuds steamed for 10min and coated in flour before roasting in the duck fat... yum.

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Ingredients

• 1 duck , about 2kg
• white wine vinegar
• 2 Bramley apples , peeled and cut into small chunks
• small bunch thyme
• 1 twig bay leaves , about 5-6 leaves
• 100g ginger , peeled and diced
• olive oil
• 500ml chicken stock
• brandy or Calvados

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 1 hr 15 mins

Ingredients

• 1 duck , about 2kg
• white wine vinegar
• 2 Bramley apples , peeled and cut into small chunks
• small bunch thyme
• 1 twig bay leaves , about 5-6 leaves
• 100g ginger , peeled and diced
• olive oil
• 500ml chicken stock
• brandy or Calvados

PER SERVING

993 kcalories, protein 46.0g, carbohydrate 9.4g, fat 84.7 g, saturated fat 23.1g, fibre 1.7g, salt 0.79 g

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