Clementine roast duck

Ginger, garlic, Brussels tops, hoisin, noodles & special chilli oil.

SERVES 4 with leftover meat PREP 22min COOK 2hr 10min

• 2 clementines or oranges

• 2kg whole free-range duck

• 1 garlic bulb

• 10cm piece ginger

• 3tbsp hoisin sauce

• 300g Brussels tops or kale

• 4 x 60g nests free-range medium egg noodles

• Sichuan chilli oil, to serve

YOU WILL ALSO NEED

• Olive oil

1 Preheat oven to 190°C fan. Finely grate the clementine zest into a pestle and mortar. Add a good pinch of sea salt and black pepper and pound together until fine, then muddle in 1tbsp olive oil. Sit the duck in a 25 x 35cm roasting tray and rub all over with the zesty oil. Break apart the unpeeled garlic cloves. Peel and roughly chop the ginger. Place both in the cavity of the duck, then roast for 2hr.

2 Boil the kettle. Use tongs to lift the duck up so the garlic and ginger fall into the tray, then move the duck to a board, brush all over with 2tbsp hoisin and leave to rest.

3 Spoon excess fat off the tray into a jam jar (save for tasty cooking another day), then use a fork to mash the soft ginger and garlic cloves in the tray, removing the garlic skins. Place the tray over medium heat on the hob and stir in a splash of water to scrape up all those sticky bits. Tear in the Brussels tops or kale and move around for 5min. Add the noodles, using tongs to tuck them under the greens, then pour in 600ml boiling water. Simmer for 5min, or until cooked through, while you peel and slice the zested clementines.

4 Toss the remaining 1tbsp hoisin with the noodles and greens, season to perfection and add chilli oil to your liking. Serve with the duck and sliced clementine, with extra chilli oil, for drizzling.

PER SERVING: CALS 370; FAT 14G; SAT FAT 3.7G; PROTEIN 35.5G; CARBS 27.4G; SUGARS 6.9G; SALT 1.4G; FIBRE 2.9G