Ingredients
Method
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Preheat the oven to 180°C/350°F/Gas Mark 5.
In a pestle and mortar, grind the juniper berries, coriander seeds, rosemary, some black pepper and a good pinch of salt.
Place the duck in a roasting dish, drizzle with the olive oil and rub it into the skin. Sprinkle the spice mix over the duck and massage this into the skin of the duck too.
Roast the duck for 55 minutes, then add the quince and sprouts, generously coating the fruit and vegetables in the luscious duck fat. Return to the oven and roast for a further 25 minutes.
Remove the dish from the oven and leave the duck to rest for about 15 minutes to allow the juices to set.
Carve and serve the duck with a generous helping of the roast quince and sprouts.