Recipe Phillippa Cheif itz

House and Leisure Food - - CONTENTS -

to pre­pare the duck

2 ducks, about 2kg

each, cleaned sea salt and milled

black pep­per

for the spicy paste mari­nade

1 pre­served le­mon 6 gar­lic cloves, crushed 2t ground ginger 1t cumin 1t smoked Span­ish pa­prika 1t cayenne pep­per 2T olive oil 4T le­mon oil (from the

pre­served le­mons) sea salt and milled

black pep­per

to f in­ish the duck

1–2T olive oil 4 large onions, halved and sliced very thinly into cres­cents ½t ground turmeric ½t saf­fron threads 2 cups boiling hot

chicken stock about 150g green

olives, rinsed

for serv­ing

toasted cous­cous green olive paste lightly dressed baby

salad leaves

Serves 8

Pour boiling wa­ter over the ducks and drain. Prick the skin all over, then sea­son lightly in­side and out. In­sert a ver­ti­cal roaster into each duck and place in a large bak­ing pan. (Roast­ing the ducks bal­anced on ver­ti­cal me­tal roast­ers is an ex­cel­lent way of get­ting rid of the fat and al­low­ing the whole area of skin to crisp.) Al­low to dry while heat­ing the oven to 220°C. Roast for 30 min­utes. Re­move from the oven and pour off the fat (but re­serve it if de­sired – it’s great for roast­ing pota­toes). Re­duce the oven tem­per­a­ture to 180°C. Re­turn to the oven and roast for another hour. Re­move and cool. Cut out the back­bone and wing tips and carve each duck into four neat por­tions.

To make the mari­nade, re­move the flesh from the in­side of the pre­served le­mon and chop, re­tain­ing the outer rind to use in the sauce. Mix the le­mon flesh with the re­main­ing mari­nade in­gre­di­ents.

Spread the spicy paste mari­nade onto the roasted duck por­tions and al­low to stand while pre­par­ing the onions.

To fin­ish the duck, gen­tly heat the oil in a shal­low oven-proof pan. Add the onions and cook gen­tly un­til very soft but still pale. Stir in the turmeric and cook for about a minute, while stir­ring. Dis­solve the saf­fron in the hot stock and pour over the onions. Add the mar­i­nated duck por­tions in a sin­gle layer and com­plete roast­ing at 180°C for 20 min­utes. Add fine strips of the re­served le­mon rind and the olives, and roast for a fur­ther 10 min­utes or un­til the duck is browned and very ten­der.

Make toasted cous­cous by lightly browning un­cooked cous­cous grains in a large pan – re­move from the heat when some of the grains have started to brown; watch closely to pre­vent burn­ing – be­fore fol­low­ing the pack­age in­struc­tions to cook it. Serve the duck with toasted cous­cous and green olive paste on the side, ac­com­pa­nied by a bowl of lightly dressed baby salad leaves.

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