• 4servings
  • 75minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, C, D, P
MineralsFluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large oven-ready duckling , about 1 heads garlic , cut in half

  2. a few sprigs thyme

  3. 50 ml vegetable oil

  4. 1 large onion , quartered

  5. 2 large carrots , quartered lengthways

  6. 2 large parsnips , halved

  7. 100 ml balsamic vinegar

  8. 100 g clear honey

  9. 2 tsp chinese five spice

  10. knob unsalted butter

  11. 300 g Bramley apples , peeled, cored and chopped

  12. 1 pinches ground cinnamon

  13. 1 dashes of lemon juice

Instructions Jump to Ingredients ↑

  1. For the duckling: preheat the oven to 200C/gas 6. Clean the inside of the duck, season with salt and pepper and tuck the garlic and thyme inside the cavity.

  2. Rub the Chinese five spice into the duck skin, season with salt and pepper, then put the duck in a deep roasting tray with the vegetable oil. Roast in the oven for 30 minutes, basting from time to time, then remove the duck and turn the oven down to 190C/gas 5.

  3. Tuck the vegetables underneath the duck and return the tray to the oven and continue roasting for a further 35 minutes.

  4. For the honey glaze: mix the honey and Chinese five spice together. Brush the duck with the honey and five spice mix and roast for a further 10 minutes. Leave to rest for 15 minutes covered in kitchen foil. Pour the resting juices into a bowl or jug and stir the balsamic vinegar into the vegetables.

  5. For the spiced apple sauce: cook the butter, apples, cinnamon and lemon juice in a heavy-bottomed saucepan over a gentle heat, stirring from time to time, until smooth and thick. Remove from the heat and set aside.

  6. Remove the duck legs and cut into two, then carve the breast meat. Arrange the meat on a platter and spoon over the resting juices. Serve with the spiced apple sauce and the roasted vegetables.


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