Few things are more heartening than a duck roast. This recipe even takes care of gravy. The perfect Sunday family roast.

  • Ingredients
  • 1 x Goosnargh Corn-fed Duck (Can be purchased from Farmison)
  • Salt
  • Zest of 1 lemon or zest of half an orange
  • Thyme

Cooking Instructions

Directions:

  1. Mix together 50g salt, zest of 1 lemon ( or zest of 1/2 an orange ) and 15g chopped thyme
  2. Rub the salt mix into the duck skin, cover with cling film and return to the fridge for 24 hours
  3. Rinse off the salt under running cold water and dry well with kitchen paper
  4. Bring the duck around to room temperature
  5. Season the skin with plain salt
  6. Preheat the oven to 160C gas 4
  7. Roast for 1 hour 15 minutes – throughout cooking spoon the fat that is released over the duck (Basting)
  8. Turn up the heat to 200C Gas 6
  9. Add a little more salt (optional – to taste) and baste with the fat ensuring it is well covered
  10. Roast for a further 30 minutes (golden)
  11. Remove the duck & Rest for 30 minutes (cover with foil)
  12. Return to the oven for 10 – 15 minutes
  13. Adjust seasoning and serve

Tip: The fat released from the duck is perfect for roasting your potatoes, simply add your par boiled potatoes to the roasting tray and roast whilst the duck is resting (200C gas 6)
Roast your duck on a trivet alternatively place the duck on top of roughly chopped mirepoix (Onions, Celery, Carrots, garlic & Thyme)

Source: Our Collection – Farmison