Roast duck with blush orange & rhubarb
Sharp rhubarb and the subtle, berry-like flavour of blush oranges cuts through the rich meat beautifully. Serve at a dinner party or save for a special weekend treat.
- CourseMain meal
- Prepare15 mins
- Cook1 hr 40 mins
- Total time1 hr 55 mins
- 1¼kg Gressingham Roast in the Bag Whole Duck
- 1 tsp Chinese five spice
- 1 tsp fresh thyme leaves, plus extra sprigs to serve
- 5 garlic cloves, crushed in their skins
- 2 blush oranges, juice of 1 (4 tbsp), 1 cut into wedges
- 150ml fresh chicken stock
- 1 tbsp dark soy sauce
- 200g rhubarb, cut into short lengths
- 2 tbsp light brown muscovado sugar
Preheat the oven to 200 degrees C, gas mark 6. Remove the duck from its bag and tray, and put in a large roasting tin. Prick the skin all over with a fork. Rub the five spice and thyme over the duck and season; turn it upside down. Scatter the garlic around, then roast for 30 minutes.
Turn over the duck and roast for 30 minutes more. Baste the duck with a little of its fat, then spoon the excess into a bowl and discard. Add the orange juice, wedges, stock and soy sauce to the pan juices and return to the oven for 15 minutes.
Scatter the rhubarb around the duck, sprinkle it with the sugar, and roast for another 15 minutes. Spoon the excess fat away again and discard, then leave the duck to rest on a board, covered loosely with foil, for 15 minutes.
Drain the roasting juices into a pan and reduce over a high heat for 5-10 minutes until thickened slightly. Season the sauce and serve with the duck, garlic, orange and rhubarb, a little extra thyme, plus garlicky mashed potatoes (see Cook’s tip) and cavolo nero, if liked.
To make garlicky mashed potatoes, sizzle a crushed garlic clove in a knob of melted butter, then stir into mashed potatoes with some milk or cream.
Typical values per serving when made using specific products in recipe