SPICE MIX
- 90 g star anise
- 90 g fennel seeds
- 75 g coriander seeds
- 30 g Sichuan pepper
- 15 g cloves
- 60 g cinnamon sticks
- 1 large pinch of saffron
- 90 g soft brown sugar
- 60 g sea salt
- 30 g whole black peppercorns
- 1 whole Duck , (ask your butcher for the giblets, too)
- olive oil
- 1 orange
- ½ a bunch of fresh rosemary , (15g)
- 2 onions
- 3 carrots
- 3 sticks of celery
- 1 handful of fresh bay leaves
- 1 lug of port
- 2 heaped tablespoons plain flour
- 1 litre organic chicken stock
- 1 pomegranate
- To make the spice mix, blitz all of the ingredients in a food processor to a fine powder. Pour through a coarse sieve into an airtight jar, then discard any woody bits left behind in the sieve.
- Rub the Duck all over with a little olive oil and 2 heaped tablespoons of the spice mix, making sure you get into all the nooks and crannies. Keep the remaining spice mix for another day – it’s incredible on all roasted or grilled meats.
- Prick the orange and all over with a sharp knife, then place into the goose's cavity with a few rosemary sprigs.
- Peel and quarter the onions, then chop the carrots and celery into large chunks. Place into a large roasting tray with the remaining rosemary, the bay and duck giblets. Toss well, add 150ml of cold water, then place the tray on the bottom shelf of the oven.
- Pop the duck directly on the bars above, so the juices from the goose drip into the tray, leaving you with crisp, beautifully succulent meat.
- When the Duck has been roasting for 1 hours, remove the veg tray from the oven and replace it with another tray. Skim away the fat from the veg tray , then place the tray on the hob over a high heat.
- Continue to cook until duck through to, golden and crisp. Place the par cooked potatoes beneath duck. To check, insert a skewer into the thickest part of the thigh – if the juices run clear, it’s done.
- Add the port and cook for around 3 minutes, or until reduced. Stir in the flour for a minute, then pour in the stock. Reduce to a simmer for around 10 minutes, or until thickened to a nice gravy consistency. Sieve into a medium pan, then set aside.
- When the time’s up on the Duck , remove it from the oven, cover with a double layer of tin foil and a tea towel and leave to rest for 20 to 25 minutes.
- Remove the tray from the oven, skim away and reserve the fat, then pour any juices into the gravy. Warm up the gravy on a medium heat.
- Once rested, place the Duck on a board
- Carve away the legs, then shred the meat with two forks, discarding the bones. Carefully slice away the breasts, then slice up and place on a platter with the remaining shredded meat.
- Halve the pomegranate, then holding it in the palm of your hand cut-side down over the platter, bash the back with a wooden spoon so the seeds come tumbling out. Snap the crispy skin over the top, then serve with your hot gravy and all the trimmings.
serve with a citrus fennel salad