Glazed slowroasted duck  with swede & potato mash

Glazed slowroasted duck with swede & potato mash

This is such an easy alternative to a traditional Sunday lunch. There’s no carving and slowcooked duck legs are always tender. Serve with any seasonal green vegetables.

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  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook2 hrs
  • Total time2 hrs 20 mins

Ingredients

  • 1 large onion, thinly sliced
  • 2 sticks celery, roughly chopped
  • ¼ x 20g pack thyme sprigs
  • 3 clove/s garlic, skin on, smashed with a rolling pin
  • 2 x 440g packs duck legs
  • 1 small swede, peeled and cut into small chunks
  • 1kg Essential Potatoes, peeled and roughly cut into small chunks
  • 40g butter
  • 1 bunch salad onions, thinly sliced
  • 250ml chicken stock, chilled or from a pouch
  • 150ml red wine
  • 3 tbsp Bonne Maman Blackcurrant Conserve
  • 2 tsp red or white wine vinegar
  • Seasonal greens, to serve

Method

  1. Preheat the oven to 220ºC, gas mark 7. Scatter the onion, celery, thyme and garlic into a roasting tin and place the duck on top, skin-sides up. Roast for 20 minutes. Reduce the temperature to 150ºC, gas mark 2 and roast for a further 1½ hours, covering with foil if the duck starts to overbrown.

  2. Cook the swede in a large saucepan of boiling, salted water for 5 minutes. Add the potatoes and cook for 20 minutes more or until tender. Drain in a colander and return to the saucepan. Mash well with the butter, salad onions, some salt and plenty of pepper.

  3. Transfer the duck legs to a separate dish and return to the switched-off oven to keep warm. Add the stock, wine, blackcurrant conserve and vinegar to the roasting tin and cook on the hob, stirring until the conserve has dissolved. Bring to the boil and cook for at least 5 minutes until thickened and turning syrupy.

  4. Strain the glaze through a sieve into a warmed jug. Pile the mash onto plates and top with the duck. Serve drizzled with the glaze and seasonal greens on the side.

Cook’s tip

The swede and potato mash makes a comforting, wintry accompaniment. If you prefer, replace the swede with celeriac or parsnips. Or if roast potatoes are a Sunday roast essential, they would work well too.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,410kJ/ 817kcals

Fat

42g

Saturated Fat

15g

Carbohydrates

65g

Sugars

27g

Fibre

8.7g

Protein

33g

Salt

0.6g

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Overall rating (5/5)

5 out of 5 stars1 rating