HOW TO:

To prepare the whole duck, fold the neck flap over and secure with a cocktail stick.

Place the orange halves, bay leaves and rosemary into the cavity and close with a small skewer or cocktail stick.

Score the duck breast with a sharp knife.

Rub salt over the entire duck and place it on a trivet in a large roasting tray.

Carefully pour over about 2 litres of boiling water.

Leave for 4 minutes until the skin has tightened.

Pat the duck dry and place back into the fridge, uncovered for a least 4 hours or overnight if you wish.

Preheat the oven to 190°C/fan 170°C/gas 5.

For the glaze, combine the ingredients together in a saucepan and simmer for 3 minutes over a low heat, then blend with a hand blender.

To cook the duck, place on a rack or trivet on a roasting tray, tuck in the wings and

spoon glaze over, roast for about 30 minutes and then lower the temperature to 180°C/fan 160°C/gas 4 and roast for a further 50 minutes. Baste the duck about every 20 minutes.

Spoon duck fat off.

Depending on the weight of the duck, you may need to roast for longer. If the wing tips are browning too fast, wrap them up in foil.

For the stuffing squares, heat the duck fat and oil in a large frying pan, add the leeks and sauté until softened but not brown. Spoon into a large bowl.

Add the apricots, cinnamon, orange zest, stock, beaten eggs, sage, rosemary, breadcrumbs and pistachios. Season with salt and freshly ground black pepper and mix well.

Line a square baking tins with parchment. Spoon the stuffing mix into the tin and level it off.

Bake at 180°C/160°C/gas 4 for 35 to 40 minutes until golden.

For the port blackberry sauce, heat a saucepan with a little oil, add the shallots and sauté for 3 to 4 minutes, cooking without browning on a low heat.  Season with salt and freshly ground black pepper. Add the stock, port, honey and blackberries, bring to the boil then simmer for 3 minutes, stirring from time to time.  Sieve and return to the saucepan.

Stir in the arrowroot, simmer until a thick sauce forms. Pour into a jug, ready to serve.

To check that the duck is done, insert a thermometer in the thickest part, the reading should be 74°C.

Cover and leave to rest in a warm place for 15 minutes.

Transfer to a serving platter. Arrange sprigs of bay leaves and sage around the duck.

Cut the stuffing into squares and arrange around the duck.

Arrange blackberries around the platter.

Garnish the top of the duck with a few small bay leaves, crystallised ginger and blackberries and serve with the port sauce and Hassel back potatoes.

Duck Fat Roasted Rosemary Hassel back Potatoes

Serves 4 to 6

12 medium sized potatoes

About 120g Silver Hill duck fat

Sea salt

12 small sprigs of rosemary

5 whole unpeeled garlic cloves

Preheat the oven to 200°C/fan 180°C/gas 4.

Slice the potatoes almost through.  An easy way to do this is to place 2 wooden spoons on each side of the potato and slice down thinly.

Thread the rosemary sprigs randomly in the potato slices.

Melt the duck fat and brush some onto the potatoes.

Pour the rest of the fat into the roasting tray and place in the oven for 5 minutes until the fat is hot. Baste from time to time.

Arrange the potatoes in the tray.  Sprinkle over some sea salt, add whole garlic cloves and more rosemary, roast for about 30 to 40 minutes until the potatoes are cooked, golden and delicious.