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    Pot-Roasted Ducks with Minted Spring Vegetables

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    Pot-Roasted Ducks with Minted Spring Vegetables

    Two ducks are first roasted over a high heat to render out the fat, then finished in a rich gravy so they stay succulent.

    • Preparation time: 20 minutes
    • Cooking time: 180 minutes
    • Total time: 3 hours 20 minutes 60 minutes 60 minutes 60 minutes 20 minutes

    Serves: 6

    Ingredients

    • 2 x 2.2kg Waitrose Fresh British Free Range Ducks, with giblets
    • 2 x 200g packs baby carrots
    • ½ x 15g pack fresh lemon thyme
    • 2½ tbsp plain flour
    • 250ml dry white wine
    • 125g quince jelly
    • 1 tbsp lemon juice
    • 20g pack fresh mint, chopped
    • 200g pack baby leeks
    • 2 x 200g packs baby courgettes, halved

    Method

    1. To make the stock, put all the giblets except the liver (which can be discarded) in a pan with 4 carrots, 2 sprigs of thyme, black pepper and 500ml cold water. Bring to the boil, reduce the heat to its lowest setting and cook for 1 hour. Strain through a sieve and set aside.
    2. Preheat the oven to 220°C, gas mark 7. Remove the string from the ducks and pierce them all over with a skewer to help the fat drain out. Place side by side on a rack in a large roasting tin. Rub plenty of seasoning into the skin and roast for 1 hour. Reduce the oven to 180°C, gas mark 4. Lift the ducks and rack from the tin and drain off all but 2 tablespoons of the fat.
    3. Add the flour to the juices in the tin and heat on the hob, stirring until beginning to colour. Gradually add the stock and wine, stirring until smooth. Bring to the boil and cook for 2 minutes. Add the quince jelly and remaining thyme leaves, and stir until the jelly dissolves. Return the ducks to the tin and add the remaining carrots. Cover with foil and return to the oven for 15 minutes.
    4. Stir the lemon juice and mint into the gravy and add the leeks and courgettes. Cover and return to the oven for a further 45 minutes, or until the vegetables are tender.
    5. Remove from the oven and leave to stand for 15 minutes before carving the ducks. Arrange the mash, sliced duck and the vegetables on plates. Check the gravy seasoning, then spoon the gravy over the meat and mash.

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