A fabulous roast duck feast from food blog, 'Annie's Noms' giving a festive alternative to the traditional turkey at Christmas. (Serves 4-6)

Step By Step Instructions

  1. Prepare the duck first: Preheat oven to 220C/200C fan/Gas mark 7 and ensure you have a large roasting pan with a rack. (It’s preferable to have a roasting pan which can go on the hob too!)
  2. Remove the giblets from the duck and place in a frying pan over a medium heat. Fry until browned, about 2 minutes. Place giblets in the bottom of your roasting pan and place rack over them.
  3. Weigh your duck to work out cooking time. It’s around 20 minutes per 500g with an extra 20 minutes, but double check your packaging.
  4. Place duck on the rack in your pan and place the wedges of orange and fresh cranberries inside it – use a cocktail stick/wooden skewer through the bottom of the duck to close the hole.
  5. Place the ground cloves, salt and pepper into a small bowl and mix to combine. Drizzle the duck with vegetable oil and then massage the clove mix into the skin of the duck.
  6. Place duck in the oven, following packet instructions – ours took 90 minutes.
  7. For the vegetables: With half an hour left until the duck is done, grease a small roasting pan with a little vegetable oil, then place quartered parsnips into it. Season with salt and pepper and then drizzle 1/2tbsp honey over them. Place in the oven for 25-30 minutes until tender and slightly brown.
  8. For the sauce: Once the duck has finished roasting, remove from oven and allow to rest in the pan for 10 minutes. After 10 minutes, tip duck sideways and drain remaining juices into pan, then transfer the duck to a plate and remove rack from pan. Take the cranberries and oranges out of the duck and place into the bottom of your pan with the giblets etc.
  9. Place the pan on a medium-high heat and pour 150-200ml water into the pan (it really depends how thick you like your sauce) bring to a boil and scrape all the brown bits off the bottom of the pan. Squash the oranges so the juice comes out. Once everything is loosened nicely, place a sieve over a medium sized saucepan and then pour your sauce through it. Discard giblets, oranges etc from the sieve.
  10. Place saucepan of sauce over a medium heat then add cranberry sauce, sugar and Chinese 5 spice and stir until the cranberry sauce has melted. Bring to a boil and boil for 5 minutes until slightly reduced.
  11. To serve: Either slice or pull meat from the duck, divide parsnips between 4 plates. Drizzle with the sauce and keep remaining sauce in case anyone wants extras!
  12. Serve with your choice of sides: we served ours with duck fat roasted potatoes, Brussels sprouts and spinach.

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