HONEY-GLAZED DUCK WITH ROSE­MARY-ROASTED GRAPES AND PROSCI­UTTO-WRAPPED POTATO WEDGES

Food & Home - - Recipe Feature -

Many home cooks find the idea of roast­ing a duck in­tim­i­dat­ing, but this recipe makes it just as sim­ple as roast­ing a chicken!

Serves 8 – 10 A LIT­TLE EF­FORT 3 hrs

WHAT YOU NEED PROSCI­UTTO-WRAPPED

POTATO WEDGES

700g par­boiled pota­toes, some cut into wedges and oth­ers cut out us­ing a small star-shaped cookie cut­ter (op­tional) olive oil, to driz­zle salt and freshly ground black pep­per, to taste

140g prosci­utto, cut into strips

DUCK

1 medium (1,5 – 2kg) duck, fully de­frosted if frozen

1 onion, peeled and quar­tered 3 cin­na­mon quills

3 star anise hand­ful fresh thyme sprigs ¼ le­mon

4 gar­lic cloves, peeled and halved large knob but­ter, soft­ened

ROSE­MARY-ROASTED GRAPES 500g red grapes small hand­ful fresh rose­mary sprigs olive oil, to driz­zle salt and freshly ground black pep­per, to taste

honey, to glaze fresh bay leaves, to gar­nish (op­tional)

HOW TO DO IT

1 Pre­heat the oven to 200°C. For the potato wedges, place the pota­toes on a roast­ing tray, driz­zle with the olive oil and sea­son well to taste. Roast in the pre­heated oven un­til golden and crispy, about 40 min­utes. Re­move from oven and set aside to cool. Turn the oven down to 180°C.

2 For the duck, re­move the wing tips from the duck. Stuff the cav­ity with the onion quar­ters, cin­na­mon quills, star anise, thyme, le­mon quar­ter and 3 of the halved gar­lic cloves. Truss the duck with string and rub the skin all over with the re­main­ing gar­lic clove halves. Rub the skin with the knob of but­ter, then gen­er­ously sea­son with salt and pep­per, to taste. Us­ing your fin­gers, rub the sea­son­ing into the skin. Roast in the pre­heated oven for 30 min­utes per 500g (1,5 hours – 2 hours).

3 While the duck is roast­ing, make the rose­mary-roasted grapes. Place the grapes in a roast­ing tray and toss with the rose­mary and a lit­tle olive oil. Sea­son well to taste. Set aside.

4 Wrap the cooled potato wedges in prosci­utto strips. Pop the pota­toes and grapes into the oven with the duck, 30 min­utes be­fore the end of the duck’s cook­ing time – this way, ev­ery­thing will be hot and ready to be served at the same time. Brush the duck with the honey, then brush again 10 min­utes be­fore the end of the cook­ing time.

5 Carve the duck and serve with all of the trim­mings. Gar­nish with fresh bay leaves, if de­sired.

DE­CEM­BER 2014

PHO­TO­GRAPH, RECIPE AND STYLING BY

KATE­LYN AL­LE­GRA

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.