Jamie Oliver

Roast duck with Marsala gravy

Flavoured with bay, clementine & five-spice

Roast duck with Marsala gravy

Serves 6
Cooks In2H 20M
DifficultyNot too tricky
Nutrition per serving
  • Calories
    430
    22%
  • Fat
    28g
    40%
  • Saturates
    7g
    35%
  • Protein
    20g
    40%
  • Carbs
    23g
    9%
  • Sugars
    9g
    10%
  • Salt
    2g
    33%
  • Fibre
    2g
    -

Of an adult's reference intake

Tap For Method

Ingredients

  • 1 duck , (1.6kg)
  • 2 heaped teaspoons Chinese five-spice powder
  • 1 clementine
  • 6 fresh bay leaves
  • GRAVY
  • 1 bulb of garlic
  • 2 carrots
  • 2 red onions
  • 3 tablespoons plain flour
  • 100 ml Marsala
  • 1 litre organic chicken stock
Tap For Method

Share this Recipe

Tap For Ingredients

Method

  1. Preheat the oven to 180°C/350°F/gas 4.
  2. 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.
  3. Season the duck with sea salt, black pepper and the five-spice, then rub all over so the flavour catches in all the nooks and crannies.
  4. Halve the clementine and place into the cavity along with the bay leaves. Transfer the duck to a medium roasting tray and roast for around 1 hour 20 minutes.
  5. Meanwhile, halve the bulb of garlic across the middle, then peel and roughly slice the carrots and onions.
  6. When the time is up, remove the roasting tray from the oven. Carefully lift up the duck and scatter the veg into the tray to make a trivet. 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.
  7. Once cooked to perfections, remove the duck to a plate to rest while you get on with the gravy.
  8. Add the flour to the vegetables, then mash everything together with a potato masher, scraping up all the sticky goodness from the bottom.
  9. Place over a medium-high heat, pour in the Marsala and leave to bubble and cook away, stirring well.
  10. 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.
  11. Shred or carve up the duck, then serve with the gravy on the side. Nice with duck fat roast potatoes, seasonal greens and cranberry sauce.

Tip

View Comments
Nutrition per serving
  • Calories
    430
    22%
  • Fat
    28g
    40%
  • Saturates
    7g
    35%
  • Protein
    20g
    40%
  • Carbs
    23g
    9%
  • Sugars
    9g
    10%
  • Salt
    2g
    33%
  • Fibre
    2g
    -

Of an adult's reference intake