Ingredients (Serves 2-3)
- 1 small whole gressingham duck (around 1.8 kg), giblets removed
- 1/2 can blackcurrants in juice
- 1 tsp sugar
- a few drops of raspberry vinegar
- 2 tbsp honey
- 2 sprigs fresh rosemary
- 1 large garlic clove, crushed
- 100ml red wine
- 100ml cassis
Method
- Prick the duck skin all over with a fork and sprinkle with salt. Put the garlic cloves and one sprig of rosemary inside the duck cavity.
- Mix the juice from the blackcurrants with the honey a little at a time until you have a thick glaze. Rub the glaze all over the cavity of the bird and over the top.
- Roast the duck at gas mark 6 for 20 minutes per half kilo plus 10 minutes for medium rare.
- While the duck is roasting, make the sauce. Put the blackcurrants, their juice and the remaining rosemary sprig into a saucepan and bring to a gentle simmer. After about five minutes add the cassis, sugar, raspberry vinegar and the red wine and reduce to a thin syrup consistency.
- Remove the rosemary sprig and put the remainder of the sauce into a blender. Puree and warm through.
- Serve the carved duck with the sauce poured over.
Ingredients (Serves 2-3)
- 1 small whole gressingham duck (around 1.8 kg), giblets removed
- 1/2 can blackcurrants in juice
- 1 tsp sugar
- a few drops of raspberry vinegar
- 2 tbsp honey
- 2 sprigs fresh rosemary
- 1 large garlic clove, crushed
- 100ml red wine
- 100ml cassis
Method
- Prick the duck skin all over with a fork and sprinkle with salt. Put the garlic cloves and one sprig of rosemary inside the duck cavity.
- Mix the juice from the blackcurrants with the honey a little at a time until you have a thick glaze. Rub the glaze all over the cavity of the bird and over the top.
- Roast the duck at gas mark 6 for 20 minutes per half kilo plus 10 minutes for medium rare.
- While the duck is roasting, make the sauce. Put the blackcurrants, their juice and the remaining rosemary sprig into a saucepan and bring to a gentle simmer. After about five minutes add the cassis, sugar, raspberry vinegar and the red wine and reduce to a thin syrup consistency.
- Remove the rosemary sprig and put the remainder of the sauce into a blender. Puree and warm through.
- Serve the carved duck with the sauce poured over.
