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    Farmhouse Duck Glazed with Honey and Citrus

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    Farmhouse Duck Glazed with Honey and Citrus

    Serves: 4


    • Freshly ground black pepper
    • Grated zest and juice of 2 lemons
    • Grated zest and juice of 1 lime
    • 2tsp ground ginger
    • 2tsp ground mace
    • 4tbsp clear honey
    • 2tsp ground coriander
    • Grated zest and juice of 1 grapefruit
    • 1 Farmhouse Duck, weighing approximately 1.9kg-2.3kg
    • 3 small, ripe Conference pears, cored and quartered
    • 12 small turnips, peeled and blanched for 5 minutes
    • 350ml hearty red wine such as Viña Fuerte Garnacha 1997 Calatayud, Spain
    • 2 x 300ml tubs Joubère Chicken Stock
    • Salt


    1. Preheat the oven to the highest setting. Mix together the honey, spices and fruit zest. Score the skin of the duck all over with a very sharp knife in a criss-cross pattern.
    2. Rub the honey mixture all over the duck then place on a rack over a roasting tray filled with 100ml water.
    3. Place in the oven for 25 minutes. Lower the temperature to 180ºC, gas mark 4 and roast for a further 15 minutes.
    4. While the duck is cooking, place the pears and turnips in a pan with the red wine and fruit juices and simmer for 10 minutes. Remove the turnips and pears and keep warm. Over a high heat, reduce the red wine by two-thirds.
    5. Remove the duck, cover with foil and allow to rest. Deglaze the roasting tray with the chicken stock, scraping well to remove the caramelised juices.
    6. Add this stock to the pan of red wine and fruit juices. Reduce by a further two-thirds and season to taste. If the sauce is too acidic, add a little more honey to balance it.
    7. Place the duck, turnips and pears on a platter and serve with the sauce.

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