Roast duck two ways with spiced clementine sauce
- Jane Hornby
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More effort
Prep: 10 mins
Cook: 1 hr and 40 mins
Ready in 1 hour 40 mins plus marinating
A star rating of 4.8 out of 5.9 ratingsRate
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Christmas dinner for two? Forget having to carve a whole duck and enjoy this meltingly soft, crispy skinned leg and breast meat version instead
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Glazed baby veg
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Ingredients
Nutrition
Units:
MetricUS
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1 tsp ground coriander
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1 tsp ground ginger
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pinch ground allspice
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6 or so thyme
sprigs, left whole
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zest 2 clementines
juice of 4
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1 large duck
breast with skin on
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2 duck legs
For the sauce
- 50g light muscovado sugar
- 100ml sherry vinegar
- 150ml good chicken stock
- knob of butter
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Nutrition: per serving
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kcal834
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fat48g
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saturates14g
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carbs38g
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sugars35g
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fibre0g
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protein63g
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salt1.14g
low
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Method
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step 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.
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step 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.
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step 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.
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step 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.
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step 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.
Recipe from Good Food magazine, December 2008
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A star rating of 4.8 out of 5.9 ratings
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