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.

About Andrew Brown

I live in Lewisham, South East London, and spent 9 years as a Labour councillor in the borough between 1997 and 2006.
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3 Responses to Duck

  1. kate says:

    wow that looks great,what does duck taste like? i cant bring myself to eat ducks. id rather go to manor park and feed them breadcrumbs.

  2. andrewkbrown says:

    It was absolutely fantastic – even if I say so myself. Served it with braised red cabbage and roast potatoes and parsnips. Lovely.

  3. Pingback: Things I liked about 2007 « Someday I Will Treat You Good

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