duck recipes
Here's a collection of duck recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index! To find out about our duck suppliers Rona & Nevil and order yours click here.
Preparing & Cooking your Higher Fingle Farm Duck by Organic Farmers Rona and Nevil Amiss
Rona & Nevil's Confit of Duck (or goose)
Maple Glazed Duck
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Simple roasting:
Cooking your duck is nice and easy. First of all put the oven on to a fairly hot setting - 200°C/gas mark 6. To make sure the duck has a crispy skin, dry it with a cloth before you start cooking.
Remove the giblets, which you can use to make a stock. You need to work out the cooking time for your duck, which is about 20 minutes for every 500g (1lb). Prick the skin of the duck and rub in some salt, then place it on a rack in a roasting tin. Cook it in centre of your oven for the amount of time that you worked out before.
Once you think it's done, check by piercing the thickest part of the flesh with a skewer; if juices run out clear then the duck is cooked, if not return it to the oven for a little longer. When it is cooked, take it out of the roasting tin and put on a warmed serving plate The traditional way to serve duck is with gravy, apple sauce and sage and onion stuffing.
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Serves 4. This recipe takes 20 minutes to prepare and around 2� hours to cook.
- Handful of coarse sea salt
- 4 bay leaves, roughly torn
- 4 garlic cloves, roughly chopped
- Handful of thyme sprigs, roughly torn
- 4 duck legs
- 500g goose fat or lard
The day before you make the dish scatter half the salt, garlic and herbs over the base of a small shallow dish. Lay the duck legs skin-side-up on top, scattering the remaining salt, herbs and garlic over them. Cover them and put in the fridge overnight.
When you come to cook the duck legs, brush the salt off first, then melt the fat in a pan or casserole dish. When the fat is hot put the duck legs in,
skin-side-down. Put a lid on the pan, and cook the duck on a medium heat, turning the legs until they're brown all over. Then turn the heat down and simmer very gently for 2 hours (or put them in the oven at a low temperature for the same amount of time). After 2 hours prod the meat to see if it's tender - if it is, it's cooked! Leave to cool in the fat (but not in the duck juices). You can keep them refrigerated like this until you need them, meaning you can prepare them a few days in advance, which might make life a little easier. When you want to eat the duck legs, remove them from the fat and roast for 30 - 40 minutes at 220°C/200°C fan/gas mark 7) until brown and crisp.
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- 125ml red wine vinegar
- 250ml maple syrup
Cook the duck, using Rona and Nevil's simple roasting recipe. Combine the vinegar and maple syrup and brush it over the outside of the duck before roasting. Glaze the duck every so often while it cooks.
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