1 red onion (chopped) 1 cup cranberries (fresh or frozen) 1 tablespoon plain flour. Roast duck is a really nice alternative to turkey for Christmas, especially if there's just a few of you eating. At the end of the cooking time, remove duck from oven. Change ), You are commenting using your Facebook account. Quick & Easy, Main Meals, Meat and Poultry, Light Bites and Lunches, Recipes, Credit Munch, Christmas, Noodles, Turkey, cashews, easy recipes, leftovers, peanut, peppers, stir fry, Quick & Easy, Recipes, Baking and Desserts, Chocolate, Christmas, Christmas pudding, easy recipes, gifts, sweets, truffles, Mini, Christmas Baking, Homemade Christmas Gifts, Bacon-topped Roast Turkey with Clementine, Sage and Garlic Butter, Easy Roast Duck with Roast Potatoes and Gravy, The Perfect Christmas Turkey by Marco Pierre White, Herby Stuffed Roast Pork {With Crackling}, Roasted New Potatoes with Garlic and Rosemary {Speedy Roasties}, Easy Roast Leg of Lamb with Garlic & Rosemary, Few sprigs rosemary, one clementine & garlic cloves to flavour (optional), 1.25 kg maris piper potatoes, peeled and cut into 4cm sized pieces, 4 tablespoons duck fat from the roasted duck, Few sprigs rosemary, two clementines & garlic cloves to flavour (optional), 175ml red wine (replace with stock if you prefer), 1 tablespoon red currant jelly or cranberry sauce (optional), 2 tablespoons corn-flour dissolved in water to thicken. There's no better way to warm up in this weather than with a nice delicious roast.Our most popular recipe in December was our pan gravy recipe and it is perfect to serve with roasts all year round. If you don't have a meat probe insert a skewer and check the juices run clear. chopped 1 onion, chopped roughly, unpeeled 1 carrot, chopped roughly, unpeeled 4-6 garlic cloves, bashed, unpeeled Few sprigs rosemary or thyme Bay leaves (optional) Remove the giblets and neck from the cavity of the duck. Cut off the wing tips (mine didn't have any) and add to the giblet pile. Place the rack on top of your giblets and vegetables. The onions should be completely soft at this stage. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Take the duck out of it's packaging and pop it on a board. This is really important as it will make carving much easier and the meat will taste much better. Good recipe and as Drew said its was very easy, however I think when I do it again I will reduce the 5 mins per 100g cooking time slightly as my duck was a little over done for me i.e. Add any meat juices … Cover the duck crown with foil and allow it to rest for … This entry was posted on Monday, March 10th, 2014 at 10:28 and tagged with, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Crispy Roast Duck Crown with Cranberry Gravy, Quotable - Agatha Christie - Writers Write Creative Blog via @. Now your own preference comes into play. Put in the centre/top of the oven (cooking time 5 minutes for every 100g if you want the meat still pink, up to double that if you want it well done – if you’re using duck breasts halve the time). Dry the duck crown thoroughly. Prick the duck all over with a fork and place it on a rack in a roasting tin and sprinkle with a little salt. Enjoy, and hope the step by step pictures are helpful. Over a medium heat, scrape away any of the brown sticky bits stuck to the bottom of the dish (this has all the lovely flavour) and let them disolve in the wine, stirring all the time. Add the cranberries until they pop then add a table spoon of plain flour – stir to cook. but it still tasted very good. (I like to do this slow to stop the skin from burning.). butter, duck, flour, tomato paste, garlic, summer savoury, garlic powder and 7 more. See this post for more details of how to make gravy. if you want to make it look pretty, place it in the middle of a big platter with all the potatoes all around it. 10. I would like to say thank you to Gressingham for sending me a selection of their products to try. Roast for 20 minutes per 500g plus 20 minutes. Add the marmalade, take off the heat, add 1 tbsp water and stir together. While the duck rests, turn the oven up if you need to crisp up your potatoes a bit more. 9. Remove most of the fat from the pan you crisped the duck in and fry the onion over a high heat until caramelised. Remove the duck … Skim away any remaining duck fat from the top of the meat juices and pour the meat juice only into the pan. Cover the duck in a double layer of foil and leave it to rest for around 20-30 minutes. ( Log Out /  Use a meat probe insterted into the thickest part of the bird, if it reaches 72 C then it's cooked. ( Log Out /  Put a heavy frying pan on the hob over a medium heat. Note: While duck is cooking, make your gravy and apple sauce. 5. Turn the breasts over and cook for 1 minute. Put the duck in a roasting tin and surround it with the reserved boiled potatoes. Fill the inside with the crushed potatoes and onions and add the bay leaves and rosemary. 15. Wash the giblets and pace into a large saucepan. Turn the oven up to 170-180 and continue to roast for a further 30-45 minutes until skin is browned and crisp and duck is cooked through. A British writer - author of WEIRD SEX, WHAT A PERFORMANCE, BEAST WAGON & CURTAINS - I have had previous incarnations as a circus ringmaster, magazine editor, voice-over artist & yacht skipper. If duck is getting too brown/dark, reduce heat to 160°C, or cover the extremities of the duck with aluminum foil. When your potatoes are ready, serve your beautiful roast duck with the wonderful gravy. Season with salt and pepper to taste, then strain into a warmed Place the duck on the rack breast side up and place your dish in the oven. ( Log Out /  Prick the duck all over with a skewer - particularly between the legs and breasts where it's most fatty. Directions. You don't have to do this but it does add a wonderful flavour to the duck meat. When the duck has been in the oven for the calculated cooking time, check it is cooked. Take the duck out on the rack and place it on another tray to put back in the oven for the remainder of the cooking time. Change ). Meanwhile, reheat the cabbage and gravy … ( Log Out /  thanks Drew. After that reduce the heat to gas mark 4, 350°F (180°C), and continue to roast for a … Take out the really burnt bits (if any) that you find in the pan before starting to make the gravy. Wow they are good, but really naughty. A classic, hugely popular recipe from France - one … Place the rest of the giblets along with the neck into a medium-sized saucepan and … 17. Change ), You are commenting using your Google account. 6. Allow to sear for 10 minutes or so on a medium heat until nicely brown and a lot of fat has been released. Season with salt and pepper to taste. I cooked duck for seven minutes per 100g and it was perfect(we don’t like it pink) the sauce was very tasty and made it seem bit special. Toss peeled, chopped and par-boiled potatoes in around 4 tablespoons of the duck fat, season with salt and pepper and pop in the oven to roast with the duck. Remove the duck from the oven and reduce the oven temperature to moderate, gas mark 4 or 180°C. The giblet gravy is particularly good for drowning everything in and well worth making. I am currently in the process of moving back to rural England from Malta. 7. Confit of duck. Put the duck on a wire rack in a roasting tin and top each leg with a sprig of thyme. I am no cook but it was easy to follow and made me look good. Continue to roast for a further 30 minutes until the skin is crisp and deep golden brown. Place the dish on the hob and pour in a glass of red wine. Heat oil in a pan until smoking hot the fry the duck crown in the ready heated pan until the skin is well browned and crispy – even a little burnt! Prick just the skin and not right into the meat - the idea is that as the duck roasts the fat will escape through the skin, but not the meat juices. 16. Spoon some rice on to each plate; top with halved duck breasts. (See crispy roast potatoes for more details.) Season with salt. With the duck and the potatoes roasting in the oven, turn your attention to making the lovely gravy. If the gravy is too thin, let it bubble and reduce a little; if … Warm the marmalade with the Cointreau until it’s runny, and brush it over the duck. Add around half a litre of chicken stock and half a litre of water. Method Place the duck in a roasting tin, and prick the fleshy parts with a skewer. Bring to the boil and allow it to simmer gently for 20 - 30 minutes. I roasted a 2kg duck which served four adults. To make your own stock wash the duck giblets and pace into a large saucepan. Bring to the boil and then gently simmer for 1 … Place the duck crowns breast side up on a rack in a roasting tin and roast in the pre-heated oven for 10 minutes before lowering the temperature to 180°C /Gas mark 4. Rub a little salt over the skin and roast for 30-40 minutes. Cut away any large pieces of excess fat from around the cavity and discard. A simply spectacular main-course. Using a sharp knife, chop them up and place them in the bottom of your roasting dish under the rack along with a roughly chopped onion, carrot and 4-6 bashed up cloves of garlic, a few more sprigs of fresh rosemary or thyme and a couple of bay leaves if you have them. For a 2kg duck (like mine) this works out as 1 hour 40 mins. Season all over with salt and pepper, then roast it on the highest shelf of the oven for 20 minutes. Change ), You are commenting using your Twitter account. Take the dish the duck was first roasting in and using a slotted spoon, move all the giblets and veggies into a saucepan. Place duck in a roasting dish, brush with basting sauce. Youcanmake your stock ahead of time or use a shop bought one. Roast for 10 minutes, then add the creamy wild mushroom potatoes to the oven (see recipe, below) and cook with the duck for 30 minutes, or until the duck skin is golden. You're going to use the giblet dish to make some lovely gravy. Preheat the oven to 200C/Gas 6. Duck crown (or 4 duck breasts) 2 tablespoons oil. Pour the excess fat from the pan through a sieve into a cup or bowl and reserve for later use. Ask the butcher to grind any pork trimmings to use in the stuffing. I cooked it yesterday for Sunday lunch and, even though it was in the oven for longer than planned owing to a quick dog walk turning into a long trek involving a pulsating marsh and a tale of near fatal shooting (about which there’s no time to expound today), it was still absolutely delicious…, 2 tablespoons balsamic vinegar (or red wine vinegar), Juice & zest of 1 orange (or 2 tablespoons orange juice), I brown stock cube dissolved in a cup of boiling water. Add stock and heavy cream and let simmer until gravy is a desired thickness. As duck is very fatty you'll need to roast it on a rack inside a dish, a bit like this one: 3. When the oven is ready, put the ducks breast side up in a cast-iron frying pan or other heavy, oven … We roasted our potatoes in the fat that came off the duck as well. Thanks Drew. Pour the the contents of the dish into the saucepan along with everything else. 28 ratings 4.6 out of 5 star rating. When cooked, take out of the oven and rest for 10 minutes before serving. marsala, five spice, garlic, duck, clementine, plain flour, red onions and 5 more. Add all the vegetables, peppercorns, bayleaf, a pinch of salt and the water. Whisk in flour and cook until light brown over medium low heat. Thicken with a tablespoon of cornflour disolved in water and keep warm over a very low heat until ready to serve. In a skillet, cook onions and garlic in duck fat over medium heat until translucent. If you want, use the duck fat to make some really fabulous roast potatoes to go with your roast duck. It's surprisingly easy to make, you just need to make sure you prepare your duck properly before you roast it. Author Drew Thomas cooking up a storm in pastures new…, When I was buying a Gressingham duck crown in my local butchers Marriotts on Saturday (this is a real butchers not the fictional one in The Hairdresser’s Tale ,although it is in same street in the same village) I overheard a lady behind me saying “I wouldn’t have the faintest idea how to cook that!” Well, Mrs Furbelow, as promised, here’s a really easy recipe. Place the duck crown on the middle oven shelf and cook at 200°C/ Fan 180°C/ Gas 6 for 50 minutes per 1kg. Enter your email address to follow this blog and receive notifications of new posts by email. Roast duck with roasted parnips, carrots and chestnuts, with stuffing, applesauce and gravy. Remove from the … 11. 2 tablespoons honey. not pink! Then drain away all the fat that has collected at the bottom of the dish into a bowl. Preheat the oven to 220 C / 200 fan / gas mark 7. 10. *based on four sharing a 2kg duck, 1.25kg potatoes and gravy. Squeeze the juice from the remaining orange halves into the hot pan and reduce by half. 14. This was the first time I roasted a whole duck but it won't be the last. Now, back to the giblets and neck. Duck should be at room temperature before you cook it, so take it out of the fridge for one hour before you start to prepare it. 1. Web chef, Kimberly Turner, from http://CookingWithKimberly.com shares with you How to Cook Roasted Duck Gravy! After the duck has been cooking for around 45 minutes, take it out of the oven and spoon a couple of tablespoons of the fat over the duck. Add some rosemary, garlic and a couple of halved clementines to your spuds if you like. Move the duck crown to an oven proof dish. 13. Made this for Sunday Dinner, great recipe very easy to follow, didn’t have fresh or frozen cranberries but used cranberry sauce. Slice each breast in half. 12. Season the skin of the duck all over with salt, pepper and the finely grated zest of a clementine (if you like). 2 tablespoons balsamic vinegar (or red wine vinegar) Quarter cup red wine. 2. The whole famliy loved it, despite the strong flavour of the meat. Remove the orange wedges from the pan and set aside. 8. Either hard cider or Pinot Noir would be delicious alongside. Add the brown stock, honey, balsamic vinegar, red wine and orange juice & zest. It only takes about 20 minutes to prepare and is well worth the effort. Drain the gravy and return to the pan with a tablespoon of red currant jelly or cranberry sauce if you have any. Standard duck gravy recipe 1 Take the giblets and set aside the liver. Roast for 20 minutes for medium and 30 minutes for well done. I followed the basic advice for roasting and cooking times from the Gressingham website, which I found really helpful. 4. Cook, stirring, until thickened, then pour all over your duck crown and cook for the remaining time. 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