Alex James' rotisserie duck with Jerusalem artichokes recipe – a delicious recipe with oranges, anise, salt, potatoes, artichokes, rapeseed oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the rotisserie (check manufacturers instructions) or oven to 200C/gas mark 6.
2
Take the ducks and remove any giblets etc.
3
from the cavity.
4
Place the orange wedges and star anise into the duck cavity take a piece of heat resistant string and tie around the bird to secure the wings in place (This only needs to be done if cooking on a rotisserie)
5
Place the potatoes, artichokes and 1 quartered orange in a large roasting tin, spread out into a single layer and drizzle with a little oil.
6
Place the ducks in the rotisserie on the supplied skewers OR on a wire rack in the oven and position over the roasting tray of vegetables.
7
Roast for the calculated cooking time turning and moving the veg around so that they baste and brown in the juices.
8
After three quarters of the cooking time baste the ducks generously with hoisin sauce and return to cook for the remaining cooking time until crispy & golden.
9
Squeeze the baked oranges over the duck and serve with heaps of roasted veg.
143
kcal
Calories
4
g
Fat
25
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 medium sized ducks, 2 oranges, cut into quarters + 1 extra to roast with the veg, 4 star anise, 1 pinch salt, and more.
Yes, Alex James' rotisserie duck with Jerusalem artichokes recipe falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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