WHAT YOU NEED:
Serves 6
1 x 2kg Silver Hill Whole Duck
Salt to rub over.
For the cavity
2 lemons, sliced in half.
Small sprig of bay leaves .
For the glaze
70g honey.
¼ tsp ground ginger.
Juice of 2 lemons.
For the pesto
60g pistachio nuts
1 garlic clove, sliced
30g basil leaves
10g mint leaves
150ml extra virgin olive oil
40g grated parmesan
Salt and freshly ground black pepper
For the potatoes
6 to 8 tbsp Silver Hill duck fat
8 rooster potatoes, peeled, halved or thirds
2 to 3 tbsp flour
5 garlic cloves, unpeeled
6 small sprigs of rosemary
Salt to season
Grated parmesan, to sprinkle on the top
For the carrots
12 spring carrots, peeled and left whole
1 tbsp Silver Hill duck fat
1 tbsp oil
2 tbsp maple syrup
2 tsp chopped thyme
Zest of orange
Salt and freshly ground black pepper
Sprigs of mint leaves, to garnish
Green olives, to garnish
HOW TO:
To prepare the whole duck, fold the neck flap over and secure with a cocktail stick.
Place the lemon halves and bay leaves 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 into a large roasting tray.
Pour over 2 litres of boiling water.
Leave for 4 minutes until the skin has tightened.
Take the duck out the water, pat dry and place back into the fridge, uncovered for a least 4 hours or overnight.
When ready to cook, preheat the oven to 190°C/fan 170°C/gas 5.
For the glaze, combine the ingredients together and spoon some onto the duck.
Place on a rack or trivet on a roasting tray and roast for ½ hour.
Spoon glaze over, lower the temperature to 180°C/fan 160°C/gas 4 and roast for a further 50 minutes.
Spoon the duck fat into a container for later use for the potatoes.
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 roast potatoes, preheat the oven to 190°C/Fan 170°C/gas 5.
Place the potatoes into a steamer and cook for 12 minutes.
Place duck fat into a large roasting tray and heat in the oven.
Toss the sides of the potatoes against the sides of the steamer so that the edges of the potatoes break slightly.
Spoon the flour and some salt onto a plate and toss the potatoes in.
Carefully place the potatoes into the hot fat and roast for 35 to 40 minutes, turning over from time to time and cooking until crispy.
For the carrots, preheat an oven to 190°C/Fan 170°C/gas 5.
Mix duck fat and oil together and spread over the carrots. Season with salt and pepper and add a little thyme.
Place the carrots in a roasting tray.
Roast for about 25 to 30 minutes.
Spoon maple syrup over the carrots, orange zest and thyme.
For the pesto, place all the ingredients into a blender or food processor and blend until smooth. Spoon into a serving bowl.
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 for 15 minutes.
When ready to serve, transfer the duck to a serving platter, arrange roast potatoes around, spoon over some grated parmesan and garnish with sprigs of mint and green olives.
Serve with pesto and maple glazed carrots.
