Orange & Whisky Roasted Duck
Ingredients
Serves 4
For the roast duck
1 large Gressingham duck
1 tsp Cornish smoked sea salt
1 orange
2-3 bay leaves
For the sprouts
200g sprouts, trimmed
1 tbsp flaked almonds
Zest of 1 orange
6-12 sage leaves
50g butter
Pinch of sea salt and cracked black pepper
For the carrots
200g baby carrots
25g butter
Pinch of Cornish smoked sea salt
For the roast potatoes
1kg King Edward potatoes, peeled and halved
Pinch of saffron
2 tbsp Gressingham duck fat
1 tsp Cornish smoked sea salt
Method
For the roast duck
Preheat your oven to 200˚C and season your duck generously with smoked sea salt. Stuff the cavity with bay leaves and a sliced orange. Roast for 1 hr 20 mins.
Glaze the duck with The Cherry Tree Orange with Whisky Marmalade by warming it slightly in a small saucepan and brushing the skin liberally.
Return to the oven for a further 15-20 mins roasting.
Allow to rest for 15-20 mins before carving.
For the potatoes
Parboil your potatoes with saffron and once they soften strain and allow to cool for a few minutes in a colander.
Heat your oven to 200°C and add Gressingham duck fat to a roasting tray to warm in the oven for 3-4 mins. Then add in your potatoes and season generously with smoked sea salt.
Turn after 20 mins and repeat roasting for another 20 mins.
Cook for a final 20 minutes and serve warm.
For the carrots
Parboil your carrots in a pan of boiling water for 8-10 mins and then strain.
Add to a frying pan with a large dollop of The Cherry Tree Orange with Whisky and a knob of butter. Season with smoked sea salt and cook for 10-15 minutes until glossy and sticky.
For the sprouts
Boil for 3-4 mins and then toss in melted butter with orange peel, almonds and sage.
Season with plenty of cracked black pepper and a little sea salt.
