Recipe of the week: juleand slow-roast duck
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The Scandinavians are well-versed in winter fare, so if you want to do things differently this Christmas and serve something other than turkey, go for duck instead...
Ingredients: (Serves 8)
4-5kg duck
1tbsp fine salt
1tbsp freshly cracked black pepper
500g fragrant apples, cut into wedges, about 1.5 cm thick
3 French shallots, halved
100g prunes
15g thyme sprigs, plus extra to serve
1tbsp grapeseed or sunflower oil
For the roasting vegetables:
2 large carrots, quartered, cut into 7cm pieces
2 large onions, thickly sliced
2 large celery sticks, cut into 7cm pieces
1tsp sea salt flakes
For the gravy:
150ml port, sweet vermouth or dry red wine
40g unsalted butter
40g plain flour
Method:
1. Remove the fat close to the cavity of the duck. Wash the duck and pat dry. Rub all over with half of the salt and pepper. Stuff the front cavity (at the neck) with some of the apples, then bring the flap of skin over the apples and secure with a toothpick.
2. In a bowl, mix the shallots, prunes, thyme, remaining apples and some of the remaining pepper. Place in the large cavity. Rub the duck with oil and rub with remaining salt and pepper. Tie the legs together and pin the wings to the side of the bird with two metal skewers. Place on a wire rack over a tray and chill to dry out the skin, up to 24 hours.
3. Preheat the oven to 120°C (250°F). Bring the duck to room temperature. Place the roasting vegetables in the centre of a roasting tray and place duck on top. Sprinkle with a little more salt. Roast for four to five hours.
4. The inner temperature should be 80°C (176°F). If the pan is getting dry, add 150-300 ml water.
5. Rest the duck on a board and set the vegetables aside. Pour the juices off into a bowl and leave somewhere cold for the fat to set on top, then spoon the fat off. You should have at least 350ml duck juices. If not, make up with water.
6. Place the roasting pan over low heat and add the port to deglaze, scraping well. Add the butter to melt, stir in the flour, then the duck juice. Cook until the gravy thickens. Serve with the gravy and vegetables, garnished with thyme.
