This Orange Roast Duck is a Christmas Show-Stopper
Succulent and just the right amount of sweet, scrap the turkey this year and serve duck as your Christmas centrepiece
- 1 whole duck (roughly 2.2kg)
- Maldon Smoked Sea Salt
- 500g Maris piper potatoes
- 5 banana shallots, peeled and halved
- 6 clementines
- 2 bay leaves
- 1 cinnamon stick
- 1 tbsp honey
- 50g Seville orange marmalade
Preheat the oven to 180C. Pat the skin of the duck dry and rub one teaspoon of the smoked salt into the skin. Place the bird breast side down in a roasting tin with the shallots and roast for one hour.
While this is roasting, peel and halve any large potatoes. Place them in a pan of water and boil them for eight minutes, or until a knife can be inserted. Then tip the potatoes into a colander in the sink and allow them to steam. Shake the colander a little to fluff up the potatoes and then set aside.
After one hour, drain off all the fat reserving it to cook your potatoes in. Then carefully lift and turn the duck in the tray. Surround it with three clementines, halved, the cinnamon and bay and return to the oven for a further one hour (keep watching and basting).
Meanwhile, roast the potatoes in the duck fat, adding a good pinch of Maldon Smoked Sea Salt.
Before the end of the cooking, add the juice of the three remaining clementines to a small pan and simmer until reduced by half, then add the honey and marmalade. Brush the duck with the sticky glaze and return to the oven for the final 10 minutes.
Serve the duck with the roast potatoes, braised red cabbage and sprouts.
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