This recipe is from our guest blogger Ceri Jones at 'Natural Kitchen Adventures' . It's a modern twist on the traditional roast dinner. A whole roast duck served family style with seasonal potatoes, purple sprouting broccoli and a zingy herb sauce is a perfect for a unique take on an Easter family lunch.
Step By Step Instructions
- Pre-heat oven to 200°C (fan). Remove the giblets from the duck and weigh it to calculate cooking time. Calculate cooking time as 20 mins per 500g raw duck + an extra 20 mins.
- Place the duck on a roasting rack; prick the skin all over and rub ½ tsp sea salt over the skin of the duck along with a dusting of lemon zest. Roast in the oven for required time.
- Whilst the duck is cooking make up the salsa verde. Place all the ingredients into a food processor and blend till a paste forms, you may need to scrape down the sides. Taste and add extra lemon if too oily in taste. Transfer to a small bowl and cover till ready to eat
- When the duck is ready remove and leave rest while you cook the potatoes. Drain off any fat from the bottom of the roasting tin and toss ½ Tbs of this over the sliced potatoes along with the salt and some black pepper. Place on a lined baking sheet and roast in the oven for 20 minutes.
- Just before serving, steam the broccoli till al dente, and refresh under cool water to lock in the colour.
- To plate up family style arrange the whole duck on a large platter, dot the potatoes around the plate and add a drizzle of salsa. Carve up at the table and add the broccoli on the side. Alternatively using a good knife, joint the duck into large pieces and lay out on the platter – this will make it easier for your eaters to grab a piece and leave no need for cumbersome table carving.