- Cook Time:
- Prep Time: 30 minutes
- Effort: medium
For the stock
- splashes olive oil
- 1 carrot, chopped
- 1 sticks celery
- 3 cloves garlic, chopped
- 2 sprigs sage
- Giblets except for liver, chopped
- wings from duck
- 1 tsp brown sugar
- 1 tbsp red wine vinegar
- 175 ml red wine
- 600 ml water
For the duckling
- 1 x 1.8 kg whole ducklings, with giblets and wings
- 2 tbsp runny marmalade
For the bubble and squeak
- 225 g salted butter
- 1 clove garlic, chopped
- 1 Savoy cabbage, leaves separated and centre stalks removed, blanched, refreshed in cold water and squeezed dry
- 3 onions, thinly sliced
- 3 large baking potatoes, baked until soft (45 mins to 1 hour)
- 350 g parsnips, chopped and boiled until tender
- 450 g swede, cubed and boiled until tender
For the gravy
- stock, as above
- duck livers, retained from the giblets, chopped
- 25 g butter
- 1 orange, peeled and segmented
1. For the stock: heat a splash of oil in a large pan and fry the carrot, celery, garlic and sage until softened. Add the wings and giblets, except the liver, and allow to lightly brown.
2. Add the sugar and red wine vinegar and deglaze the pan, then add the red wine and reduce a little. Cover with the water and simmer gently for about 1 hour.
3. For the duckling: Preheat the oven to 200C/gas 6.
4. Set the duck on a trivet in a roasting tin and score the skin with a sharp knife then season well. Roast in the oven for 45 minutes.
5. After 45 minutes, baste the duck with its own fat and then brush over the marmalade. Return to the oven and continue roasting, basting occasionally, for a further 40 minutes or until cooked through.
6. Remove from the oven and allow to rest for a few minutes then take the legs off the duck. Return the legs to the oven to finish cooking for a further 15 minutes, if necessary. (The juices from the thigh will run clear when pierced with a skewer when cooked through.)
7. For the bubble and squeak: heat a frying pan then add 50g of the butter and fry the onions until they start to colour. Turn the heat down, add the garlic, blanched cabbage leaves, another 50g of butter and gently sauté until soft. Lightly season with salt and freshly ground black pepper, then remove from the heat and set aside.
8. Scoop the flesh from the baked potatoes and push through a sieve or potato ricer, adding a knob of the butter. Set to one side.
9. Push the parsnips through a sieve or ricer and set to one side then repeat with the swede. Split the remaining butter between the swede and parsnip and season with salt and freshly ground black pepper.
10. For the gravy: in a saucepan heat the stock over a high heat and skim off any fatty scum that comes to the surface. Heat until the stock is reduced by about half or to the consistency of your preference.
11. Heat the butter in a frying pan and add the duck liver for a few minutes. Put the liver in the gravy then add the orange segments just before serving.
12. Serve by layering the bubble and squeak, starting with the potato on the bottom, and then spoon the swede on top of the potato, then the onions and cabbage and finally the parsnips. Slice the duck breast diagonally and arrange alongside the vegetables with the meat from the legs.
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