Roast Gressingham Duck with honey and rosemary jus with roast potatoes

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This tasty recipe is perfect for a family roast or the big festive feast...

Roast Gressingham Duck with honey and rosemary jus with roast potatoes

© Gressingham

Once you've tasted this tasty duck with sweet honey, garlic, rosemary, onion and perfectly baked roast potatoes you'll be wondering what evil villain made you eat Turkey every Christmas...

Roast Gressingham Duck with honey and rosemary jus with roast potatoes

Cooking Time: 80 minutes

Prep Time: 20 minutes per 500g plus extra 20 minutes

Serves: 4 - 6

Ingredients:

1 whole Gressingham Duck (available from most good supermarkets)
4 tbsp Gressignham Duck Fat
l kg roasting potatoes peeled and cut into chunks
2 garlic bulbs
4 sprigs fresh rosemary
1 onion roughly chopped
400 ml chicken stock
250 ml white wine
3 tbsp honey
50g butter

Method:

Preheat the oven to 200°C, fan 180°C, gas mark 6.

Take bag of giblets out of the body cavity (they're useful for stock).

Weigh the duck without the giblets. It's important to do this – don't just use the weight on the bag, as this includes the giblets - so you'll end up cooking it for too long, drying out the meat.

Place the duck in a baking tray big enough to allow you to fit the potatoes around the duck and spread the Gressingham Duck fat over the legs.

Prick the skin all over and rub a teaspoon of salt into the skin. This will help to make the fat crispier.

Place the duck into the oven. After 45 minutes, place the potatoes in the tray, baste with the duck fat and add the rosemary, onion and garlic. Season with a generous amount of salt and place back in the oven. Every half an hour, turn and baste the potatoes with the duck fat.

When the duck is ready, remove from the oven and keep warm.

Remove the potatoes, baste with more duck fat and place back in the oven until cooked. Carefully pour off any remaining fat from the liquid in the baking tray into a heat-proof bowl and save for a tasty gravy.

You should be left with just the juices, garlic, rosemary and onion. Add in the wine, bring to the boil and scrape the bits off the bottom of the tray. Strain into another pan, add the chicken stock, and reduce by half or until it starts to thicken. Stir in the butter and honey.

Taste for seasoning and sweetness, adjust accordingly and serve.

If you don't have time to roast a whole bird why not try Gressingham's tasty new simple duck range: Sticky Duck, Tangy Duck and Boozy Duck.

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