Clementine roast duck
Ginger, garlic, brussels tops, hoisin, noodles & a special chilli oil
Clementine roast duck
Ginger, garlic, brussels tops, hoisin, noodles & a special chilli oil
Serves 4 with leftover meat
Cooks In2 hours 32 minutes (Prep 22 minutes, Cook 2 hours 10 minutes)
DifficultyNot too tricky
Nutrition per serving
-
Calories 370 19%
-
Fat 14g 20%
-
Saturates 3.7g 19%
-
Sugars 6.9g 8%
-
Salt 1.4g 23%
-
Protein 35.5g 71%
-
Carbs 27.4g 11%
-
Fibre 2.9g -
Of an adult's reference intake
Tap For Method
Ingredients
- 2 clementines or oranges
- olive oil
- 1 x 2kg whole duck
- 1 bulb of garlic
- 10 cm piece of ginger
- 3 tablespoons hoisin sauce
- 300 g Brussels tops or kale
- 4 x 60g nests of medium egg noodles
- Sichuan chilli oil , to serve
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Tap For Ingredients
Method
Preheat the oven to 190°C/375°F/gas 5. Finely grate the clementine zest into a pestle and mortar. Add a good pinch of sea salt and black pepper and pound together until fine, then muddle in 1 tablespoon of olive oil. Sit the duck in a 25cm x 35cm roasting tray and rub all over with the zesty oil. Break apart the unpeeled garlic cloves. Peel and roughly chop the ginger. Place both in the cavity of the duck, then roast for 2 hours.
Boil the kettle. Use tongs to lift the duck up so the garlic and ginger fall into the tray, then move the duck to a board, brush all over with 2 tablespoons of hoisin and leave to rest. Spoon the excess fat off the tray into a jam jar (save for tasty cooking another day), then use a fork to mash the soft ginger and garlic cloves in the tray, removing the garlic skins. Place the tray over a medium heat on the hob and stir in a splash of water to scrape up all those sticky bits. Tear in the Brussels tops and move around for 5 minutes. Add the noodles, using tongs to tuck them under the greens, then pour in 600ml of boiling kettle water. Simmer for 5 minutes, or until cooked through, while you peel and slice the zested clementines. Toss the remaining 1 tablespoon of hoisin with the noodles and greens, season to perfection and add chilli oil to your liking. Serve with the duck and sliced clementine, with extra chilli oil, for drizzling.
Boil the kettle. Use tongs to lift the duck up so the garlic and ginger fall into the tray, then move the duck to a board, brush all over with 2 tablespoons of hoisin and leave to rest. Spoon the excess fat off the tray into a jam jar (save for tasty cooking another day), then use a fork to mash the soft ginger and garlic cloves in the tray, removing the garlic skins. Place the tray over a medium heat on the hob and stir in a splash of water to scrape up all those sticky bits. Tear in the Brussels tops and move around for 5 minutes. Add the noodles, using tongs to tuck them under the greens, then pour in 600ml of boiling kettle water. Simmer for 5 minutes, or until cooked through, while you peel and slice the zested clementines. Toss the remaining 1 tablespoon of hoisin with the noodles and greens, season to perfection and add chilli oil to your liking. Serve with the duck and sliced clementine, with extra chilli oil, for drizzling.
Tips
FLAVOUR BOOST:
If you’re going all out, drizzle 2 tablespoons of hoisin sauce on top of the cooked duck, then use a pastry brush to glaze it all over.
Related recipes
© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited