by James Martin Make a fabulous roast duck for Sunday lunch
Serves 4-6
Ingredients:
1 large duck, oven ready
2½ red onions chopped into quarters
2 cloves garlic, finely chopped
1 sprig of fresh thyme
400ml chicken stock
Salt and pepper
Method:
1. Pre-heat the oven to 190°c.
2. Place the onions, garlic and thyme on the roasting tray and put the duck on top, (this will stop the duck from browning too much on the bottom).
3. Pierce the skin of the duck with a roasting fork to allow the fat to escape during cooking and season.
4. To prepare the glaze heat the fat and juices in a pan
5. Remove the glaze from the heat and pour over the duck, place in the oven and cook for 1hr 3/4 – 2hrs, basting with the glaze from time to time.
6. When the duck is cooked, remove from the oven and tray and allow it to rest for 10 minutes before serving.
7. While the duck is resting, drain off the excess fat from the tray.
8. For the gravy, place the pan juices in a pan on the stove and add the chicken stock.
9. Bring to the boil and simmer the liquid for 10 minutes to thicken a little, season, pass through a sieve and serve with the duck.
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by James Martin
Win a limited edition bike worth £399.99!
Win tickets to see Jessie J at Sandown Park Racecourse!