Originally uploaded by Andrew K Brown.
This is one of Nigel Slater’s duck recipes.
Start by pouring boiling water over the duck – Nigel says this reduces the amount of fat, but I can’t say I saw too much running off myself.
To make the stuffing you need 4 handfuls of breadcrumbs, grated fresh ginger, a tablespoon of 5 spices powder, a grated apple, 2 eggs (lightly beaten) and three tablespoons of marmalade. Mix them all together and stuff your duck.
Stick the duck in a roasting tray with 6 Star Annis and put into the oven at 200C for 30 minutes.
Then pour off the fat (keep it for roasting potatoes or parsnips) add 4-6 clementines cut in half and spread 3 tablespoons of marmalade on top of the duck.
Put it back in the oven for another 20 minutes at which point check it is cooked by putting a skewer into the duck and if the juice runs clear you’re done.
Take the duck out of the pan, and carve. Squash the clementines into the remaining juice in the roasting tray and skim off the fat; put the tray on the hob and bring the liquid to the boil. Then pour over the duck and serve.