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Whole crispy duck with spiced clementines
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1.25kg whole duck
1 tbsp flaky sea salt
1 tbsp crushed black peppercorns
½ tbsp vegetable oil
2 garlic cloves, sliced
½ red chilli, deseeded and sliced
¼ tsp ground coriander
¼ tsp ground cumin
¼ tsp ground turmeric
3 tbsp honey
200ml clementine juice (from 10-12 clementines if squeezing yourself )
4 clementines, peeled and sliced into rounds
1 tsp roughly chopped coriander
1. Preheat the oven to 220˚C, gas mark 7. Trim and discard any excess fat from the duck neck and cavity, remove any giblets, then sit, breast-side up, on a rack in a roasting tin. Take a fork and prick the duck skin all over. Pour a kettle of just-boiled water over the duck to tighten the skin. Tip the water out of the tray and any from the cavity of the duck. Pat the skin dry with kitchen paper.
2. Mix together the salt and pepper and rub it all over the breast and legs of the duck. Roast for 20 minutes, then reduce the temperature to 180˚C, gas mark 4, rotate the tin and roast for a further 40-50 minutes. Insert a metal skewer into the thickest part of the meat; when the duck is cooked through, the juices should run clear.
3. Meanwhile, make the spiced clementines. In a small saucepan, heat the vegetable oil and add the sliced garlic and chilli, frying for 3-4 minutes, until golden. Add the spices, cook for about 30 seconds, then add the honey and clementine juice. Bring to a brisk simmer over a medium- high heat, cooking until reduced by about 2 /3 and you have a light glaze – about 4-6 minutes. Cool slightly, then add the clementine slices and season.
4. Remove the duck from the roasting tin and rest for 20 minutes, loosely covered with foil, before carving (any leftover fat can be cooled and stored for roasting potatoes). Just before serving, reheat the spiced clementines, stir in the coriander and serve on the side or spooned over the duck.
This recipe first appeared in Waitrose Food, November 2017 issue. Download the Waitrose Food app for the full issue.
Typical values per serving:
This recipe was first published in November 2017.