Orange and Whisky Roasted Duck

Roast Duck

• 1 Large Gressingham Duck
• 1 tsp Cornish smoked sea salt
• 4 tbsp The Cherry Tree Orange & Whisky Marmalade
• 1 orange
• 2-3 bay leaves

Sprouts

• 200g sprouts, trimmed
• 1 tbsp flaked almonds
• Zest of 1 orange
• 6-12 sage leaves
• 50g butter
• Pinch of sea salt and cracked black pepper

Carrots

• 200g baby carrots
• 25g butter
• 2 tbsp The Cherry Tree Orange & Whisky Marmalade
• Pinch of Cornish Smoked sea salt

Roast Potatoes

• 1kg King Edward potatoes, peeled and halved
• Pinch of saffron
• 2 tbsp Gressingham Duck Fat
• 1 tsp Cornish smoked sea salt

For the Roast Duck

1. Preheat your oven to 200˚C and season your duck generously with smoked sea salt. Stuff the cavity with bay leaves and a sliced orange. Roast for 1 hr 20 mins.
2. Glaze the duck with The Cherry Tree Orange & Whisky Marmalade by warming it slightly in a small saucepan and brushing the skin liberally. Return to the oven for a further 15-20 mins roasting. Allow to rest for 15-20 mins before carving

For the potatoes

1. Parboil your potatoes with saffron and once they soften strain and allow to cool for a few minutes in a colander. Heat your oven to 200°C and add Gressingham Duck Fat to a roasting tray to warm in the oven for 3-4 mins. Then add in your potatoes and season generously with smoked sea salt. Turn after 20 mins and repeat roasting for another 20 mins. Cook for a final 20 minutes and serve warm.

For the carrots

1. Parboil your carrots in a pan of boiling water for 8-10 mins and then strain. Add to a frying pan with a large dollop of The Cherry Tree Orange & Whisky and a knob of butter. Season with smoked sea salt and cook for 10-15 minutes until glossy and sticky.

For the sprouts

1. Boil for 3-4 mins and then toss in melted butter with orange peel, almonds and sage. Season with plenty of cracked black pepper and a little sea salt.