Remove any excess fat from inside the cavity of the duck, then using a sharp knife carefully score the breast and legs all over in crisscross fashion, roughly 1cm apart. Coarsely grate half the ginger and rhubarb. Divide between your plates, then slice the duck and arrange over the top. Turn the duck over and cook for 4 minutes on the other side, then remove to a plate to rest, leaving the pan of duck fat on the heat. https://www.jamieoliver.com/recipes/duck-recipes/roast-duck-2 Now you’ve got a choice: you can make a dark hoisin utilizing the bonus flavour from the tray, or you can do it separately in a pan to achieve the vibrant colour you see in the picture – both ways are super-tasty, it’s purely personal preference. Sit the duck on top of the veg, then return the tray to the oven for a further 40 minutes, or until the duck is beautifully crisp and the meat falls easily away from the bone. Free-range ducks have freedom to roam outdoors and the provision of open water, allowing them to display their natural instincts of splashing and swimming. Cut the lime into wedges. Finely chop the chilli and mint leaves (reserving a few pretty baby leaves), and place in a large bowl. Free-range ducks have freedom to roam outdoors and the provision of open water, allowing them to display their natural instincts of splashing and swimming. Halve the clementine and place into the cavity along with the bay leaves. With best flavour friends chilli, mint and lemon in the mix, you just know this is going to be delicious. Add the flour to the vegetables, then mash everything together with a potato masher, scraping up all the sticky goodness from the bottom. Simmer for 5 minutes, or until thick and glossy. Roast for 2 hours, or until the duck is crispy and cooked through, turning the onions occasionally to prevent them from catching. Add the stock, then bring to the boil and reduce to a simmer for around 15 minutes, or until thickened and reduced. Living a good life generally means they have better flavour and texture. In batches, warm the pancakes in a bamboo steamer over a pan of simmering water for just 1 to 2 minutes. Snap the woody ends off the asparagus and add the spears to the potato pan for the last 5 minutes, adding the peas for the last 2 minutes, then drain it all and leave to stream dry. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, 1x 2 kg whole duck, giblets reserved, 1 red onion, 1 clementine, 4 spring onions, 4 small carrots, ½ a cucumber, 1 fresh red chilli, 1 mixed bunch of fresh mint and coriander (30g), 1 lime, 18 Chinese pancakes, 2 cloves of garlic, 5 cm piece of ginger, 200 g frozen cranberries, 2 tablespoons low-salt soy sauce, 2 tablespoons rice wine vinegar, 2 tablespoons runny honey, 2 clementines.

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