HOW TO:

Method
1. Secure the neck flap under the duck. Fill the cavity with clementines, rosemary, bay and star anise. Rub the duck all over with salt and score the breast.

2. Place the duck in a roasting tray and carefully pour over boiling water. Leave 4 minutes, then remove, pat dry and refrigerate uncovered for at least 5 hours or overnight.

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

4. Make the glaze: gently simmer all glaze ingredients except orange juice for 4 minutes, remove from heat and stir in the orange juice.

5. Place the duck on a rack or trivet, brush generously with glaze and roast for 30 minutes. Lower oven to 180°C/fan 160°C/gas 4, baste and roast for a further 50 minutes, basting regularly. Cover wing tips if browning too fast.

6. For the sauce, sauté shallots, rosemary and orange peel. Add cranberry juice, stock, orange juice and port, simmer 15 minutes, then strain. Return to heat and thicken with arrowroot mixed with water.

7. Check the duck reaches 74°C, then cover and leave to rest for 15 minutes. Garnish and serve with the port cranberry sauce. Enjoy!