HOW TO:

METHOD

 

To a bowl, add the honey, orange juice and zest from the oranges, balsamic, soy and mustard. Mix well. Save a few spoons of the mix for midway basting.

Place your duck in a roasting dish, remove giblets from the cavity and stuff the cavity with the orange pieces, fresh thyme and the onion in quarters.

 

Next, in order to render some of the fat while roasting, score the skin of the duck with a sharp knife in a criss cross pattern, and cover the whole duck with the glaze. Pre heat oven to 200°C, Fan 180°C, Gas Mark 6.

Place the Duck on a wire rack in a roasting tray on the middle shelf of the oven. Cook

for 25 minutes per 500g and 20 minutes over.

 

Peel potatoes and par boil them in salted  water. Drain water and transfer to a colander. Shake the potatoes in the colander to rough up the edges and create surface area.

 

 In a baking tray, add 3 tbsp of goose fat, crushed garlic cloves and rosemary, place in oven for 5 minutes for the fat to heat.

Remove from the oven and place the roughed up potatoes evenly in the tray. Roast for 1 hour at 190, turn after 30 minutes.

 

 Halfway through the ducks cooking time, re bast the duck with the glaze and cooking juices.

To test if the product is thoroughly cooked pierce the thickest part of the meat with a

skewer. If the juices run pink return to the oven and cook for a further 10 minutes or

until juices run clear. Allow to rest for 10 minutes before carving and serving. Ensure

product is thoroughly cooked & and piping hot throughout, no pink meat remains & and juices

run clear. Do not reheat.

 

Shred the red cabbage after removing the core, and add to a pan with brown sugar, cider vinegar, butter, red wine and season with black pepper and salt.

Simmer over low heat for and cook for 1 hour, stir every 15-20 minutes and keep covered with a lid.

 

Wash the sprouts and cut into halves. Simmer on low heat for 15 minutes. Once tender, strain water and to a bowl, add the sprouts along with some cooked chopped bacon and season well.

 

Serve as a spread at the table.