- Slow-Roasted Duck with Herb and Fruit Gravy.jpg (70.53 KiB) Viewed 826 times
Preparation Time: 10 minutes
Cooking time: 2 hours 15 minutes
Serves: 4 persons
This meal, if served as four portions, provides 729 cals, 41g fat (of which 12g saturates), 1g sugar and 1.4g salt per portion.
Main Ingredients
- 1 duck, about 2.2kg (5lb) in weight
- Salt and pepper
- 2 oranges, halved
- 2 lemons, halved
- 1 onion, peeled and halved
- 3 sprigs each of rosemary and sage
- 2 sticks of celery
Ingredients for the gravy
- 2 tsp flour
- 24ml (1floz) apple juice
- 170ml (¼ pt) chicken stock
Method
1. Preheat the oven to 190°C/Fan 170°C/Gas Mark 5.
2. Pat dry the skin of the duck and rub with a generous amount of salt and pepper.
3. Fill the body cavity with the oranges, lemons, onions, rosemary, celery and sage.
4. Put the duck into a high-sided roasting dish and roast for 1 hour 15 minutes.
5. During this time, drain the fat at least once.
6. Turn down the oven temperature to 130°C/Fan 110°C/Gas Mark 1 and cook for another hour, or until the meat comes away from the bones.
7. Rest for 15 minutes uncovered so the skin stays crispy.
To make the gravy
1. Drain the fat from the roasting tin.
2. Spoon the filling of the duck carcass into the roasting tin.
3. Sprinkle in the flour and stir.
4. Still stirring, pour in the apple juice and chicken stock, and simmer.
5. Add water if needed and any seasoning, or boil to reduce.
6. Strain through a sieve and serve.
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