Slow roasted duck recipe

1. 1

   Preparing the jus: Begin by making the jus, which can be made well in advance.

2. 2

   Trim the wings away from the duck and roughly chop.

3. 3

   Heat a deep-sided frying pan, add a splash of rapeseed oil and fry the chopped duck wings until brown.

4. 4

   Add the onions, fry until coloured and add the brown sugar and stout.

5. 5

   Bring to the boil and simmer until reduced by half.

6. 6

   Add the beef stock and simmer for a further half an hour, skimming off any scum on the surface.

7. 7

   Strain the jus and continue to reduce further, tasting until the desired taste and consistency is achieved.

8. 8

   Set aside until ready to use.

9. 9

   Cooking the duck: Pre-heat the oven to gas mark 7/220C/425F.

10. 10

    Prick the duck with a fork, season and place on a trivet in a roasting tin in the oven.

11. 11

    After 30 minutes turn the oven down to gas mark 2/150C/300F and continue to roast for a further two hours.

12. 12

    Remove from the oven and allow the duck to rest for 20 minutes before carving.

* Per serving · 4 servings · Values may vary.

No additional tips available.