This stunning duck recipe makes a proper winters feast. Sticky, sweet with a rich depth of flavour. Serve the duck with seasonal root veg for a Sunday roast to remember.
- 1 whole duck
- 1 stick of celery
- 2 carrots quartered
- 2 small parsnips quartered
- 1 bulb garlic halved
- 2 tablespoons balsamic vinegar
- 1 tablespoon wholegrain mustard
- 2 tablespoons marmalade
- 1 teaspoon dijon mustard
- A few sprigs of thyme
- Salt and pepper
- 1/2 teaspoon honey
Combine the ingredients for the glaze in a bowl. Season the duck inside and out. Place the vegetables in a roasting tin and mix with salt, pepper, butter, wholegrain mustard and balsamic vinegar. Place the duck on top of the vegetables and then generously brush on the glaze.
Pre heat the oven to 180C and roast the duck for 30 minutes per kilo. If the glaze starts to catch, cover with tin foil. Remove from the oven and allow the duck to rest for 20 minutes.
Once rested, remove the duck from the tray and return the veg to the oven to come up to heat
while you carve the bird. Place the vegetables on a serving plate with the duck, place the roasting pan over a medium heat until the juices begin to boil. Whisk in a knob of butter and spoon over the carved duck.