Jamie Magazine
By Ginny Rolfe
Crispy duck forks
2 hrs 40 mins
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makes 20, with ½ duck left over
About the recipe
Mismatched forks loaded with warm duck, cool mint and juicy clementine create mouthfuls of bliss at any drinks party. Half a duck goes a long way, so you’ll have lots of delicious leftovers for pasta or a cassoulet.
Recipe From
Ingredients
1 higher-welfare duck
2cm piece of ginger
1 teaspoon five-spice powder
a few good pinches of ground cinnamon
4 clementines
½ a bunch of fresh mint
1 pomegranate
LEMON & CHILLI DRESSING
1-2 fresh red chillies
3 tablespoons extra virgin olive oil
Top Tip
Once you get the hang of it, vary the forks a little with apple slices, frisée lettuce, watercress, rocket or nuts, if you like.
Method
- Preheat the oven to 190ºC/gas 5. Season the duck well with sea salt and black pepper, both inside and all over.
- Peel, finely slice and rub the ginger over the duck, then rub in the spices.
- Place the duck in a roasting tray and cook in the oven for about 2 hours, or until cooked through, basting halfway.
- Allow to cool a little, then shred all the meat into a large bowl and set aside.
- Peel the clementines, removing as much pith as possible, then finely slice and add to a separate bowl along with the mint leaves. Tap the seeds out from the pomegranate and add those too.
- To prepare your dressing, deseed and finely chop the chillies, then place in a clean jam jar with the oil and lemon juice. Shake to combine.
- Immediately before serving, mix some warm duck with the fruit mixture and drizzle with a little dressing, then load up the forks – simply spike a fork into pieces of clementine, duck and mint, catching some pomegranate seeds along the way.
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