1. Prepare the duck as per our roasting instructions and place duck on a trivet in a baking tray big enough to allow you to fit the potatoes around the duck. Add the Gressingham Duck fat and place into the oven.

2. After 45 minutes place the potatoes in the tray, cover with duck fat and throw in the rosemary and garlic. Season with a generous sprinkling of salt. Place back in the oven. Every half hour turn and baste with the duck fat.

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

4. Remove potatoes, baste with more of the duck fat and place back in the oven. Pour off any remaining fat from the baking tray (save it for another time). You should be left with just the juices, garlic, rosemary and onion.

5. Add in the white wine, bring to the boil and scrape all the bits off the bottom of the tray.

6. Strain into another pan along with the chicken stock and reduce by half or until it starts to thicken. Stir in the butter and honey.

7. Check for seasoning and sweetness and adjust accordingly. You are now ready to serve.

Chef’s Tip 

Why not serve with a tasty and comforting bread sauce? See our Bread Sauce recipe.