There is something right about eating a roast duck on a cold winters night. Whether it's the combination of rich fat, needed to stave off the cold, or the pink meat that pairs so wonderfully with the seasons pickings.
This is a simple, flavourful recipe that would work wonderfully as a festive feast for a smaller gathering.
A handful of coriander seeds
A handful of juniper berries
A sprig of rosemary
A small bag of brussel sprouts, halved
4 quince, quartered
Salt and black pepper
Preheat the oven to 180C.
In a pestle and mortar grind the juniper, coriander, rosemary leaves and, black a good pinch of sea salt.
Lightly oil the duck, place into a roasting dish and generously sprinkle the spice mix over the top of the bird, massaging the flavour into the skin.
Place the roasting tin into the oven 45 minutes. After this time add the quince and the sprouts to the roasting dish, generously coating the fruit and vegetable in the luscious duck fat. Place the roasting tin back into the oven for another 20 minutes.
Remove from the oven and leave the duck to rest for around 15 minutes to allow the juices to set. Carve and serve the duck with a generous helping of the roasted quince and sprouts.