Remember to remove your bird out of the packaging, pat dry and
bring to room temperature.
Preheat your oven to 210ºC fan assisted or 220°C for ovens
without a fan.
Scald the duck with 1 litre of boiling water by resting on a
wire tray over the sink and slowly pouring over the bird, being
careful not to get any water in the stuffing.
Season the bird just prior to roasting.
Choose a large, heavy based roasting tray, ideally with deep
sides and handles for easy movement.
Season with good quality fine sea salt.
Make a trivet by roughly chopping equal amounts of onion,
carrot and celery (or my preferred choice of celeriac, the root of
the celery) plus a bay leaf, sprig of thyme and a few black
Place the bird breast side up onto the trivet which should line
the base of the tray.
Place in the centre of the oven and roast for 20 minutes, then
reduce the temperature to 180ºC and continue roasting for 25
minutes per 500g, reaching a core temperature of minimum 65°C.
Remove from the oven, put onto a clean tray and keep warm by
covering with a sheet of tin foil. Rest for a minimum of 20 minutes
before carving, leaving the roasted vegetables in the tray for the
For the gravy, make up 500ml of Essential Cuisine chicken
stock, then deglaze the roasting tray with this stock stirring all
the caramelised juices from the tray. Add 100ml of Madeira wine for
a richer, full bodied sauce and reduce to a glossy finish before
adding the stock. Next, pass through a fine sieve pushing all the
juices from the vegetables into a clean saucepan. Bring to a simmer
and thicken if required by whisking in a teaspoon of cornflour
mixed with a little cold water and reduce until it becomes a rich,