| Servings |
|
Ingredients
- 2 lb duck
- 1 T sea salt
- 1 T crushed black peppercorns
- ½ red chilli de-seeded and sliced
- ¼ t ground coriander
- ¼ t ground cumin
- ¼ t ground turmeric
- 3 T honey
- 200 mls clementine juice
- 4 clementines peeled and sliced into rounds
- 1 t roughly chopped coriander
- ½ T neutral oil
- 2 cloves garlic sliced
Ingredients
|
|
Instructions
- Prick the skin of the duck all over with a fork and pour over a kettle-full of boiling water. Pat dry
- Rub salt and pepper over duck and roast for 20 mins at 220 C. Reduce heat to 180 C and roast for a further 40-45 minutes
- Heat the garlic and chilli in the oil and fry for 2-3 minutes. Add the spices and cook for 30 seconds. Then add the honey and the clementine juice
- Bring to a fast simmer and then cook until reduced by about 2/3. Cool slightly and add the clementine slices
- Remove the duck from the tin and leave to rest loosely covered for 20 minutes.
- Just before serving reheat the sauce and stir in the coriander. Serve on the side or spooned over the duck.