WHOLE CRISPY DUCK with SPICED CLEMENTINES
Course
Main Dish
Servings
4
Servings
4
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
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.