5 MORE IDEAS

yduck-fat roasties The fat from the duck makes the best roast potatoes. To serve four, cut 800g Maris Piper potatoes into chunks, boil for 5 mins, then drain, ruŽe and roast with the duck fat at 220C/200C fan/gas 7 for about 1 hr, turning them twice.

y Duck gravy Heat

1 tbsp sunflower oil in a shallow pan over a medium heat and brown parts of the duck carcass (if you asked a butcher to prepare the duck, ask for the o‘cuts) along with 1 chopped onion, 1 chopped carrot and a small piece of star anise. Scatter over

1 tbsp flour, then pour over 50ml port and bubble for 2-3 mins. Add 300ml chicken stock and reduce for 10-12 mins to thicken. Pass through a sieve.

yduck au vin Instead of slow-roasting the duck legs, they can be braised in red wine. Brown in a little oil with 1 chopped onion, 1 carrot,a sprig of thyme and 1 bay leaf then add 500ml red wine and 300ml chicken stock and simmer gently for 1 hr 30 mins, or until the meat is tender. Remove the legs and veg, then boil the juices down to make a sauce.

y Glazing options I’ve used a classic glaze of orange and honey, but you could try a mix of soy sauce, honey and five spice powder, or maple syrup and balsamic vinegar.

y The secret to crispy skin is to lightly salt the duck for 24 hrs before roasting. This makes the skin extra crisp and gives the meat a deeper flavour. You can also enhance the salt with spices, fresh herbs or grated citrus.