Slow roasted duck recipe
If you want to try something new and unexpected this Easter, why not serve a delicious and impressive roast duck with a tasty sauce by Michelin-starred chef, Galton Blackiston?
Interesting duck facts:
- The first Gressingham duck was bred using strains of wild mallard in the village of Gressingham near Lancaster in 1980
- By removing the skin on a Gressingham Duck breast, its fat content will be a tiny three percent!
- Because they are waterfowl, ducks have a layer of heat-insulating subcutaneous fat between the skin and meat – that’s what makes the meat so juicy.
Ingredients
- 1 Large duck (2.8kg)
- 2 Onions peeled and roughly chopped
- 1 Bottle of stout
- 1 tbsp Brown sugar
- 200 ml Beef stock
- 1 tbsp Rapeseed oil for frying
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 50 mins
- Serves: 4
Step-by-step
- Preparing the jus: Begin by making the jus, which can be made well in advance. Trim the wings away from the duck and roughly chop. Heat a deep-sided frying pan, add a splash of rapeseed oil and fry the chopped duck wings until brown. Add the onions, fry until coloured and add the brown sugar and stout. Bring to the boil and simmer until reduced by half. Add the beef stock and simmer for a further half an hour, skimming off any scum on the surface. Strain the jus and continue to reduce further, tasting until the desired taste and consistency is achieved. Set aside until ready to use.
- Cooking the duck: Pre-heat the oven to gas mark 7/220°C/425°F. Prick the duck with a fork, season and place on a trivet in a roasting tin in the oven. After 30 minutes turn the oven down to gas mark 2/150°C/300°F and continue to roast for a further two hours. Remove from the oven and allow the duck to rest for 20 minutes before carving.
Also worth your attention:
More recipes from Galton Blackiston
The perfect way to carve a whole duck
Recipe courtesy of Gressingham Foods