Tender roast duck with citrus & carrots
POULTRY MAIN DISH RECIPES
Purchasing prepared arranged duck confit makes this rich dinner for two truly basic. Attempt it presented with pureed potatoes and watercress
Cooking Ingredients
- 2 shop-purchased duck confit legs
- 300g thin carrot, split lengthways (around 6)
- 4 garlic cloves, slammed in their skins
- 1 orange, half squeezed, half cut into wedges
- 1 tsp vegetable oil
- 1 tbsp lemon juice
- 1 tbsp sherry vinegar
- 1 tbsp brilliant caster sugar
- 4 tbsp great chicken stock (you'll possibly require this in the event that your duck doesn't accompany any encompassing jam)
- 2 or 3 inlet leaves
- not many thyme twigs
- pureed potatoes and watercress, to serve
Cooking Direction
Technique
Stage 1
Heat the stove to 200C/180C fan/gas 6. Scratch away any overabundance fat from the duck (you could save this for duck fat potatoes), yet keep any jam. Put the carrots, garlic and orange wedges into a huge cooking tin, then, at that point, throw with the oil and season well. Season the duck legs, then, at that point, sit them on top of the veg, skin-side up. Cook for 40 mins until the carrots are delicate and the duck is becoming brilliant.
Stage 2
Mix the citrus juice, vinegar and sugar together until the sugar breaks down. Pour over the veg, add the jellified duck or chicken stock, then wrap up the sound and thyme to a great extent. Broil for one more 10 mins until the carrots are encircled with sweet sauce and the duck is brilliant. Season the sauce to taste, then present with pureed potatoes and watercress.