Roast duck with port and winter spices

Roast duck with port and winter spices

By
From
Slow
Serves
4
Photographer
Tara Fisher

Cooking duck slowly is the best way to enjoy the whole bird, as it ensures that the legs are cooked through properly and the rest is tender. If you cook it slowly, the longer the better. Aylesbury duck is the most popular type, if you can get it.

Ingredients

Quantity Ingredient
2 onions
1 leek
2 carrots
1 large duck, ready for roasting
a good pinch sea salt
25g soft butter
1 fresh thyme sprig
400ml chicken stock
100ml port
2 tablespoons dark brown sugar

Spices:

Quantity Ingredient
1/4 cinnamon stick
1 1/2 teaspoons coriander seeds
1 teaspoon cloves
2 juniper berries
1 bay leaf
1 tablespoon black peppercorns
1 1/2 teaspoons sea salt

Method

  1. Preheat the oven to 170°C. Cut the onions into quarters and roughly chop the leek and carrots. Place all the spices and salt in a spice grinder or pestle and mortar and grind to a fine powder.
  2. Pierce the skin of the duck with a large fork – this allows the fat to escape – then rub it with the butter. Season with salt and sprinkle with half of the spice mixture. Place the vegetables, thyme, chicken stock, port and sugar in a roasting tin, then put the duck on top of the vegetables (this prevents the duck from browning too much on the bottom). Cover with foil and cook in the oven for about 1½ hours, basting occasionally with the juices.
  3. Remove the foil and return to the oven for another 30 minutes. When the duck is cooked, remove it from the tin, sprinkle with the remaining spice mixture and allow to rest for 10 minutes. Carve it into thick slices before serving with the pan juices.
Tags:
James Martin
Saturday Kitchen
slow cooking
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