Alex James' rotisserie duck with Jerusalem artichokes recipe

1. 1

   Preheat the rotisserie (check manufacturers instructions) or oven to 200C/gas mark 6.

2. 2

   Take the ducks and remove any giblets etc.

3. 3

   from the cavity.

4. 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. 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. 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. 7

   Roast for the calculated cooking time turning and moving the veg around so that they baste and brown in the juices.

8. 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. 9

   Squeeze the baked oranges over the duck and serve with heaps of roasted veg.

* Per serving · 4 servings · Values may vary.