Whole duck
1 tsp Crushed fennel seeds
2 Blood oranges
1 Celery heart
2 Baby fennel
1 Bunch watercress
1 Cup Cooked green lentils
3 Large waxy potatoes
1 Head garlic
Extra virgin olive oil
Sherry vinegar
Balsamic vinegar
Salt & pepper


-Rinse & pat dry duck, generously season inside & out. Stuff with ½ a blood orange & ½ garlic head.
-Place duck breast up in deep roasting tray, squeeze other ½ orange over duck, add ½ cup of chicken stock or water, cover in foil and steam roast for 1 ¼ hours at 180 deg.
-Meanwhile boil potatoes in skin until just soft, peel & allow to cool. Dust in flour & roast in duck fat or oil
-Wash celery, fennel & watercress, pick leaves from watercress & slice fennel as finely as possible. A mandolin is best for this. Place in colander & add pinch of salt & sugar and toss through. Leave to stand for ½ hour. Pick the bright leaves from the celery, chop the heart and add, with cress & fennel to lentils in a bowl.
-Take foil off roasting pan & drain any liquid. Flip duck to breast side down, splash with sherry & balsamic vinegar and roast until skin is crisp. Flip duck once again to breast side up, splash with vinegar and roast till skin crisp once more. Once crisp remove form pan and allow to rest for 10 minutes.
-Make salad dressing using 1/3 vinegar & 2/3 olive oil, pinch of sugar, and any juices from the resting duck.
-Segment remaining orange and add to cress, fennel & celery toss through with dressing.
-Carve duck & serve with salad on the side.

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