Roast duck with spicy Christmas rub & Marsala gravy

spicy roast duck with marsala gravy

Serves 6

  • 1 duck (roughly 1.6kg)

  • sea salt

  • reshly ground black pepper

  • 2 heaped teaspoons of five-spice

  • 1 clementine

  • 6 fresh bay leaves

  • For the gravy

  • 1 bulb of garlic, halved across the middle

  • 2 carrots, trimmed and sliced

  • 2 red onions, peeled and sliced

  • 3 tablespoons plain flour

  • 100 ml Marsala

  • 1 litre organic chicken stock

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. Season the duck with salt, pepper and the five-spice, rubbing all over so the flavour catches in all the nooks and crannies. Halve the clementine and place it into the cavity along with the bay leaves. Place the duck in a medium-sized roasting tray, cook at 180°C/350°F/gas 4 for around 1 hour 20 minutes.



When the time's up, remove the duck from the oven and drizzle your par-boiled veg (see Gorgeous roast vegetables) with some of the fat from the tray then toss to coat (save the remaining fat for another day). Lift up the duck, scatter the garlic, carrots and onions into the tray and sit the duck back on top. Cook for a further 40 minutes, or until the duck is beautifully crisp and the meat falls easily away from the bone.



Remove the duck to the tray of roast veg while you finish your gravy. Add the flour to the broken-down veg, then mash everything together with a potato masher, scraping up all the sticky goodness from the bottom. Place over a medium-high heat. Pour in the Marsala, stir well and let the alcohol cook off for a minute or two. Add the stock, then bring to the boil and reduce to a simmer for around 15 minutes, or until thickened and reduced. Strain through a coarse sieve, skim away any fat from the surface, then season to taste. Shred or carve up the duck, then serve with a jug of gravy, apple and cranberry sauce, crispy roast veg and all the trimmings.

Nutritional Information

Roast duck with spicy Christmas rub & Marsala gravy

With spicy noodles and crunchy veg

More Mains recipes >
0 foodies cooked this
Crispy duck is amazing in stir-fries and works really well with this zingy Asian-style dressing
Serves 6
Method

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. Season the duck with salt, pepper and the five-spice, rubbing all over so the flavour catches in all the nooks and crannies. Halve the clementine and place it into the cavity along with the bay leaves. Place the duck in a medium-sized roasting tray, cook at 180°C/350°F/gas 4 for around 1 hour 20 minutes.

When the time's up, remove the duck from the oven and drizzle your par-boiled veg (see Gorgeous roast vegetables) with some of the fat from the tray then toss to coat (save the remaining fat for another day). Lift up the duck, scatter the garlic, carrots and onions into the tray and sit the duck back on top. Cook for a further 40 minutes, or until the duck is beautifully crisp and the meat falls easily away from the bone.

Remove the duck to the tray of roast veg while you finish your gravy. Add the flour to the broken-down veg, then mash everything together with a potato masher, scraping up all the sticky goodness from the bottom. Place over a medium-high heat. Pour in the Marsala, stir well and let the alcohol cook off for a minute or two. Add the stock, then bring to the boil and reduce to a simmer for around 15 minutes, or until thickened and reduced. Strain through a coarse sieve, skim away any fat from the surface, then season to taste. Shred or carve up the duck, then serve with a jug of gravy, apple and cranberry sauce, crispy roast veg and all the trimmings.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 430
    22%
  • Carbs 23g
    9%
  • Sugar 9g 10%
  • Fat 28g 40%
  • Saturates 7g 35%
  • Protein 20g 44%
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus

  • 1 duck (roughly 1.6kg)

  • sea salt

  • reshly ground black pepper

  • 2 heaped teaspoons of five-spice

  • 1 clementine

  • 6 fresh bay leaves

  • For the gravy

  • 1 bulb of garlic, halved across the middle

  • 2 carrots, trimmed and sliced

  • 2 red onions, peeled and sliced

  • 3 tablespoons plain flour

  • 100 ml Marsala

  • 1 litre organic chicken stock