Roast duck

roast duck

Serves 6

  • For the duck

  • 1 Gressingham duck, giblets removed

  • 1 orange, halved

  • a few sprigs fresh rosemary

  • a few sprigs fresh sage

  • 2 tablespoons Chinese five-spice

  • sea salt

  • freshly ground black pepper

  • To serve

  • 4 pak choi, quartered

  • 200 g sugar snaps

  • 500 g medium egg noodles

  • 1-2 fresh red chililes, deseeded and finely sliced

  • 2 tablespoons sesame oil

  • juice of 1 lime

  • 1 large bunch fresh coriander, leaves picked

Heat the oven to 180°C/350ºF/gas 4. Wash the duck, inside and out, and thoroughly pat dry with some kitchen paper. Place breast-side up in a roasting tray and stuff with the orange halves and the sprigs of rosemary and sage.



Mix the Chinese five-spice with a good pinch of salt and pepper and rub all over the duck, inside and out. Turn the duck breast-side down and pop in the oven for an hour.



Remove the tray from the oven. Carefully spoon all the fat out of the tray and strain through a sieve into a bowl. Leave to cool. Turn the duck over and place it back in the oven for another hour.



After the duck has had 2 hours, remove the tray from the oven and, once again, spoon the fat out of the tray and into the bowl. Leave the duck to cool completely.



Once cool, cut the duck into 4 portions by carefully cutting off the breasts and legs, discarding the carcass. Place in a tall, sterilised jar and push down on the duck to make it a compact layer. Pour the duck fat over the duck, ensuring it is completely covered and seal the jar. Store in the fridge for up to two weeks.



When ready to use the duck, break and remove the fat layer – don't throw it away though, keep it for roast potatoes. Place the duck in an oven heated to 200°C/400ºF/gas 6 for 20 minutes or until crisp and tender.



I love serving my duck with noodles. All that needs doing is to bring a pan of salted water to the boil. Add the pak choi, sugar snaps and noodles and cook for 4 minutes. Drain and toss with the chilli, sesame oil, lime juice, coriander leaves and some seasoning. Serve with the duck.



If you are going to eat the duck immediately, roast it for 2 hours as described above, then turn the oven temperature up to 200°C/400ºF/gas 6 and cook for another 15 minutes.

Nutritional Information

Roast duck

With spicy noodles and crunchy veg

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Serves 6
2h 50m (plus cooling and preserving time)
Super easy
Print this recipe
Method

This is a great recipe and really easy to make ahead of time and keep in the fridge. I'm using the fat that comes out of the duck to seal the meat off perfectly and preserve it – don't worry though, you're not going to eat it all!

Heat the oven to 180°C/350ºF/gas 4. Wash the duck, inside and out, and thoroughly pat dry with some kitchen paper. Place breast-side up in a roasting tray and stuff with the orange halves and the sprigs of rosemary and sage.

Mix the Chinese five-spice with a good pinch of salt and pepper and rub all over the duck, inside and out. Turn the duck breast-side down and pop in the oven for an hour.

Remove the tray from the oven. Carefully spoon all the fat out of the tray and strain through a sieve into a bowl. Leave to cool. Turn the duck over and place it back in the oven for another hour.

After the duck has had 2 hours, remove the tray from the oven and, once again, spoon the fat out of the tray and into the bowl. Leave the duck to cool completely.

Once cool, cut the duck into 4 portions by carefully cutting off the breasts and legs, discarding the carcass. Place in a tall, sterilised jar and push down on the duck to make it a compact layer. Pour the duck fat over the duck, ensuring it is completely covered and seal the jar. Store in the fridge for up to two weeks.

When ready to use the duck, break and remove the fat layer – don't throw it away though, keep it for roast potatoes. Place the duck in an oven heated to 200°C/400ºF/gas 6 for 20 minutes or until crisp and tender.

I love serving my duck with noodles. All that needs doing is to bring a pan of salted water to the boil. Add the pak choi, sugar snaps and noodles and cook for 4 minutes. Drain and toss with the chilli, sesame oil, lime juice, coriander leaves and some seasoning. Serve with the duck.

If you are going to eat the duck immediately, roast it for 2 hours as described above, then turn the oven temperature up to 200°C/400ºF/gas 6 and cook for another 15 minutes.

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 906
    45%
  • Carbs 57.9g
    22%
  • Sugar 4.0g 4%
  • Fat 49.1g 70%
  • Saturates 12.7g 64%
  • Protein 56.3g 125%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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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

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  • For the duck

  • 1 Gressingham duck, giblets removed

  • 1 orange, halved

  • a few sprigs fresh rosemary

  • a few sprigs fresh sage

  • 2 tablespoons Chinese five-spice

  • sea salt

  • freshly ground black pepper

  • To serve

  • 4 pak choi, quartered

  • 200 g sugar snaps

  • 500 g medium egg noodles

  • 1-2 fresh red chililes, deseeded and finely sliced

  • 2 tablespoons sesame oil

  • juice of 1 lime

  • 1 large bunch fresh coriander, leaves picked