The Christmas break is now a distant memory and I can honestly say it feels like the whole festive season was gone in a blink of an eye. I always find that the whole build up to Christmas far outweighs the impact of the actual event, by the time you actually get there it fizzles out like a spent candle and all that’s left from 9 weeks of build up is a bloated waistline and a new year’s resolution claiming newly found restraint. It leaves me a little deflated as the quality of the Christmas dinner and the buffet style foods that flow between the 25th through to the 1st all of a sudden seem to just fade away leaving naught but the mother of all Monday morning feelings when the majority of us return to work on the 2nd of January.
Therefore I am a believer of the Sunday roast done properly. It keeps the deflating withdrawals from the mass feasting available over Christmas and keeps you satisfied by providing something a little bit special and extravagant once a week for you and your family. Most people stick to the usual suspect’s when it comes to roasts like chicken, lamb and beef, but however great these are don’t let the trend deter you from trying something different every now and then.
Enter the star of today’s show, the duck. The bird provides succulent, dark, decadent flesh and hearty reusable fats. I adore duck as it is a real treat and not as widely used as chicken but it really, really should be. Roasted it just makes me totally content and I want to share that experience with you, so here’s my recipe for roast duck to ease your foodie withdrawal symptoms.
- 1 medium duck
- Large pinch sea salt
- 600 ml chicken stock
- 100ml white wine
- Dash of Worcester sauce
- Tbsp flour
- Pierce the skin of the duck all over. Place on a rack in the kitchen sink, and pour over 2 full kettles of boiling water. Pat it dry with kitchen towel. leave it to dry in the fridge. This will help give you crispy skin!
- Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Place the duck on a rack over a roasting tin, as it will release a lot of fat into the tin.
- Add sea salt to the skin and roast for 90 minutes. Basting every 15 minutes.
- Remove from the oven and leave to rest.
- While the duck is resting, make the gravy. Place the roasting tin over a low flame, then stir in the flour and keep on the heat until you have a slightly thicker paste and have moved some of the sediment from the tray.
- Gradually pour in the stock and wine, stirring constantly, until you feel it thicken.
- Simmer for 2 minutes, using a wooden spoon to stir, scraping any remaining bits and pieces from the bottom of the tin.
- Strain the gravy into a small saucepan, then simmer, adding the Worcester sauce and season.
- When you carve the duck, add any extra leaky juices to the gravy for an extra treat.
Simple, but beautiful! Enjoy!