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Roast duck with Marsala gravy
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Total Time:
2 hours 20 minutes
Crispy roast duck: a modern, hassle-free Sunday roast.
Ingredients:
  • 1 x 1.6kg whole duck
  • 2 heaped teaspoons Chinese five-spice powder
  • 1 clementine
  • 6 fresh bay leaves

  • 1 bulb of garlic
  • 2 carrots
  • 2 red onions
  • 3 tablespoons plain flour
  • 100 ml Marsala
  • 1 litre organic chicken stock
Instructions:
  • Preheat the oven to 180°C/350°F/gas 4. Remove excess fat from inside the duck cavity, score the breast and legs in a crisscross pattern, then season with sea salt, black pepper, and five-spice. Rub the seasoning all over the duck. Stuff the cavity with halved clementine and bay leaves. Roast the duck in a tray for 1 hour 20 minutes. Half garlic, peel and slice carrots and onions. After the initial roasting time, place the garlic, carrots, and onions in the tray, then return the duck on top and roast for another 40 minutes until crispy. Rest the duck. Make the gravy by adding flour to the vegetables, mashing together, then adding Marsala. Stir in the stock, boil, then simmer for 15 minutes until thickened. Strain and season the gravy. Carve the duck, serve with gravy, and enjoy with roast potatoes, greens, and cranberry sauce.

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