ONE
By Jamie Oliver
Clementine roast duck
Ginger, garlic, brussels tops, hoisin, noodles & a special chilli oil
2 hrs 32 mins (Prep 22 minutes, Cook 2 hours 10 minutes)
Not Too Tricky
serves 4
Recipe From
Ingredients
2 clementines or oranges
olive oil
1 x 2kg whole duck
1 bulb of garlic
10cm piece of ginger
3 tablespoons hoisin sauce
300g Brussels tops or kale
4 x 60g nests of medium egg noodles
Sichuan chilli oil, to serve
Top Tip
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.
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.
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