Alex James' rotisserie duck with Jerusalem artichokes recipe
Rotisserie duck spiced with star anise, served with roast potatoes and Jerusalem artichokes.
Note that the above cooking time is an estimation. You need to figure out your exact cooking time with the following:
20 minutes per 450g (1/2kg), plus add 20 minutes extra cooking.
Ingredients
- 2 medium sized ducks
- 2 oranges, cut into quarters + 1 extra to roast with the veg
- 4 star anise
- 1 pinch salt
- 450 g seasonal potatoes, scrubbed and cut in half
- 450 g Jerusalem artichokes, scrubbed and cut in half
- 1 tbsp rapeseed oil
- 1 drizzle hoisin sauce, for basting
- 2 medium sized ducks
- 2 oranges, cut into quarters + 1 extra to roast with the veg
- 4 star anise
- 1 pinch salt
- 15.9 oz seasonal potatoes, scrubbed and cut in half
- 15.9 oz Jerusalem artichokes, scrubbed and cut in half
- 1 tbsp rapeseed oil
- 1 drizzle hoisin sauce, for basting
- 2 medium sized ducks
- 2 oranges, cut into quarters + 1 extra to roast with the veg
- 4 star anise
- 1 pinch salt
- 15.9 oz seasonal potatoes, scrubbed and cut in half
- 15.9 oz Jerusalem artichokes, scrubbed and cut in half
- 1 tbsp rapeseed oil
- 1 drizzle hoisin sauce, for basting
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 80 mins
- Serves: 6
Step-by-step
- Preheat the rotisserie (check manufacturer’s instructions) or oven to 200C/gas mark 6.
- Take the ducks and remove any giblets etc. from the cavity.
- Place the orange wedges and star anise into the duck cavity – take a piece of heat resistant string and tie around the bird to secure the wings in place (This only needs to be done if cooking on a rotisserie)
- Place the potatoes, artichokes and 1 quartered orange in a large roasting tin, spread out into a single layer and drizzle with a little oil.
- Place the ducks in the rotisserie on the supplied skewers OR on a wire rack in the oven and position over the roasting tray of vegetables.
- Roast for the calculated cooking time – turning and moving the veg around so that they baste and brown in the juices.
- After three quarters of the cooking time baste the ducks generously with hoisin sauce and return to cook for the remaining cooking time until crispy & golden.
- Squeeze the baked oranges over the duck and serve with heaps of roasted veg.
A Red Tractor BBQ promotion will feature on packs of poultry, meat, vegetables and breads until 14th June 2015. 150 winners will win VIP tickets to a BBQ party at Alex James’ farm. There are 100s of other prizes available on Facebook and Twitter (@RedTractorFood and #redtractorbbq).
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