Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG
Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261
info@irish-cookery-school.com
www.irishcookeryschool.com
Roast Christmas duck with orange and apple
Serves 3 - 4
Ingredients
1 large Gressingham/Ailsbury duck
2 oranges, juiced and zested
Sea salt & black pepper
2.5cm/1 inch fresh ginger, grated
1 tsp cumin seeds, toasted and ground using a mortar & pestle
Pinch of cinnamon
4-5 juniper berries
Fresh thyme
75g/3 oz butter – for the spicy butter
50g/2 oz butter- for the honey sauce
For the apples:
2-3 crunchy apples, peeled, cored and quartered
1 glass white wine
1 tbsp tarragon vinegar
1 cinnamon stick
110g/4 oz caster sugar
Method
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Preheat the oven to 200C/400F/Gas 6.
-
Chill the duck well. Mix together the ginger, orange zest, cinnamon and cumin. Crush the juniper berries and add to the mixture. Stir in the butter and mix well to make a spicy butter. Rub this over the duck and then place on a rack in a tray with the orange juice.
-
Cook for 50-70 minutes, straining off the fat once or twice in between (keep this for excellent roast potatoes. Remove from the oven and allow to rest. Strain off the juices and add the honey and stir in the rest of the butter.
-
Place the apples with the remainder of the ingredients in a pot and barely cover with the water. Bring to the boil and then reduce to a simmer until the apple is tender.
-
Serve the apples hot or cold with the duck and the honey sauce.
N.B. Usually it is recommended to
remove meat from the fridge at least 30 minutes before cooking to
bring it back to room temperature. The duck will have crispier skin
if left in the fridge for a little longer.