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    Roast duck with grilled cucumber and salad onion sauce

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    Roast duck with grilled cucumber and salad onion sauce

    • Preparation time: 30 minutes, plus resting and cooling
    • Cooking time: 1 hour 40 minutes
    • Total time: 2 hours 10 minutes, plus resting and cooling

    Serves: 6


    3 thyme sprigs
    ¼ orange
    1 fresh bay leaf
    1 whole duck (1.5-2kg)

    150ml Japanese rice wine vinegar
    1 sprig mint
    1 sprig thyme
    1 fresh bay leaf
    5 black peppercorns
    1 star anise
    75g caster sugar
    ½ tbsp sunflower oil
    1 large cucumber

    30g walnuts, crushed
    1 garlic clove
    5 tbsp extra virgin olive oil
    1 star anise
    15 salad onions
    5 cherry tomatoes
    3 tbsp sherry vinegar
    20g nonpareille capers, drained and chopped
    pinch chilli flakes
    pinch caster sugar
    1 tbsp flat leaf parsley, finely chopped


    1. Preheat the oven to 200˚C, gas mark 6. Put the thyme, orange quarter and bay leaf inside the cavity of the duck. Prick the skin with a toothpick or metal skewer and season all over with fi ne salt. Put in a roasting tin and roast for 20 minutes plus 20 minutes per 500g (for example, a 2kg duck would take 1 hour 40 minutes). Check it is cooked through and the juices run clear, then remove from the oven and cover with foil. Rest for at least 20 minutes before serving.

    2. Meanwhile, make the grilled cucumber. In a pan, bring the rice wine vinegar, mint, thyme, bay leaf, peppercorns, star anise, sugar and 150ml water to the boil. Take off the heat and allow to cool completely. Heat a griddle pan over a high heat. Lightly oil the cucumber, then put on the hot griddle and cook, turning, until charred on all sides (10-15 minutes). Allow to cool slightly then cut into strips (0.5cm thick) and put in the cooled pickling liquor while you make the onion sauce.

    3. Lower the oven temperature to 180˚C, gas mark 4. For the sauce, wipe the griddle pan with kitchen paper and set over a medium-high heat. Spread the walnuts out on a baking tray and put them in the oven to toast for 8-10 minutes, turning once. Transfer to a mixing bowl and grate the garlic over the warm walnuts. Toss with the olive oil and star anise; set aside. Put the salad onions and tomatoes on the griddle and cook, turning often, until softened and nicely charred. Remove from the heat and chop roughly. Put in a large bowl and combine with the vinegar, capers, chilli fl akes, walnuts, sugar and parsley; season. Remove the star anise before serving with the duck, cucumber and flatbreads.

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    This recipe first appeared in Waitrose & Partners Food, November 2018 issue. Download the Waitrose & Partners Food app for the full issue


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