HONEY-GLAZED DUCK WITH ROSEMARY-ROASTED GRAPES AND PROSCIUTTO-WRAPPED POTATO WEDGES
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
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
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.
PHOTOGRAPH, RECIPE AND STYLING BY