Roast duck two ways with spiced clementine sauce

Recipe uploaded by

Jane Hornby

3 ratings

Recipe by Jane Hornby

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1. Mix the spices, thyme and zest. Slash the skin of the breast, cutting through the fat but not into the meat, then rub the spice mix over the breast and legs. Leave for at least 2 hrs, or for up to 24 hrs in the fridge.
2. Heat oven to 160C/fan 140C/gas 3. Put the legs into an ovenproof frying pan or smallish roasting tin, season well, then roast for 1½ hrs until deep golden and crisp. Sit the legs on a plate, then keep warm in a low oven or let cool. Spoon off excess fat from the pan juices and keep it for the next time you make roasties. Pull the meat and skin from the legs, shred using 2 forks, then mix together. Keep warm or, if making ahead, reheat in a hot oven for 10 mins before serving.
3. Put the pan back on the hob, add the sugar for the sauce and let it melt and turn dark golden. Add the vinegar (the sugar might turn hard at this point but don't worry as it will dissolve again), then reduce by about half. Tip in the clementine juice and almost all the stock and bubble again until reduced and syrupy. Whisk in the butter, then season to taste.
4. Heat a frying pan, then cook the breast, skin-side down, for 10-12 mins until very crisp and the fat has run out. Turn over, fry for another 5 mins for just pink (or longer if you prefer), then lift onto a plate and rest, uncovered, for 10 mins. Spoon off remaining fat, add the leftover stock to the pan, then stir to dissolve any tasty, meaty bits. Add to the sauce.
5. Slice the breast on the diagonal, then divide half of the leg meat between 2 warm plates in small piles (you can use a cutter or ring if you like, to make it neater). Top with slices of breast. Spoon the sauce over the meat and serve with glazed veg and potatoes.

Per serving

834 kcalories, protein 63g, carbohydrate 38g, fat 48 g, saturated fat 14g, fibre 0g, salt 1.14 g

Latest comments and suggestions

• Sally

  20 December 2008

  Sally commented on this recipe

  Really fancied this for Christmas Day, did a trial run this week, delicious!!! So much nicer than turkey! More than enough for 2 but so good we ate the lot!

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• Sally

  20 December 2008

  Sally rated this recipe

  

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• BB is the chef

  26 December 2008

  BB is the chef commented on this recipe

  I cooked this for Christmas day and it was absolutely delicious. I was finding it difficult to locate duck legs but found some on Christmas eve in sainsburys. Just aswell because i had contemplated making this with just 2 duck breasts but you definitely need leg and breast! Nicest duck i have ever tasted.

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• BB is the chef

  26 December 2008

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• Jo

  18 January 2009

  Jo rated and commented on this recipe

  

  I absolutely loved this dish and probably served it with more sauce than suggested but the clementine sauce was delicious! Would definately do it again

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Ingredients

• 1 tsp ground coriander
• 1 tsp ground ginger
• pinch ground allspice
• 6 or so thyme sprigs, left whole
• zest 2 clementines , juice of 4
• 1 large duck breast with skin on
• 2 duck legs

FOR THE SAUCE

• 50g light muscovado sugar
• 100ml sherry vinegar
• 150ml good chicken stock
• knob of butter

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Difficulty and servings

Preparation and cooking times

Prep 10 mins

Cook min 1 hr 40 mins

Ingredients

• 1 tsp ground coriander
• 1 tsp ground ginger
• pinch ground allspice
• 6 or so thyme sprigs, left whole
• zest 2 clementines , juice of 4
• 1 large duck breast with skin on
• 2 duck legs

FOR THE SAUCE

• 50g light muscovado sugar
• 100ml sherry vinegar
• 150ml good chicken stock
• knob of butter

Per serving

834 kcalories, protein 63g, carbohydrate 38g, fat 48 g, saturated fat 14g, fibre 0g, salt 1.14 g

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