- Serves: 6
- Cook Time:
- Prep Time: 30 minutes
- Effort: medium
- 3 duck, quartered
- 600 ml dry white wine
- 1 1/2 tbsp green peppercorns
- 3 clove garlic, crushed
- sprigs of thyme
For the Duchess potatoes:
- 9 medium potatoes, peeled and chopped
- 3 eggs, separated
- black pepper
- melted butter
For the sauce:
- 1 1/2 tbsp butter, softened
- 1 1/2 tbsp flour
- 135 ml double cream
For the garnish:
- 500 g carrots, peeled, sliced and boiled
- 200 g mangetout, cooked
1. Preheat the oven to 200°C/gas 6.
2. Season the quartered ducks with salt. Place the quartered ducks in a roasting tin, skin side up. Mix together the wine, green peppercorns and garlic and spoon over the duck. Add the thyme.
3. Roast the ducks for 30 minutes. Remove from the oven. Slice off the duck breasts and reserve them.
4. Return the ducks' leg portions to the roasting tin and roast for a further 15 minutes.
5. Remove the roasting tin with the duck legs from the oven. Add the roast duck breasts to the tin, coating well in the roasting juices, and set aside to marinate.
6. Meanwhile, boil the potatoes in a saucepan of salted boiling water until tender. Drain the boiled potatoes and place the pan over a high heat for a few minutes to dry the potatoes out. Mash until smooth.
7. Beat the egg whites until stiff peaks form. Beat the yolks and fold into the whites. Mix the egg mixture with the mashed potato and season with salt and white pepper.
8. Preheat the oven to 170°C/gas 3.
9. Pipe the mashed potato mixture into little mounds onto a lightly oiled baking sheet and drizzle with the melted butter. Bake in the oven until risen and golden, around 10 minutes.
10. Just before serving, remove the duck portions from the marinade. Heat through under a preheated grill or on a barbecue.
11. Skim the fat off the oven juices marinade. Heat the skimmed marinade in a heavy-based saucepan.
12. To make the sauce, mix the butter and flour to a smooth paste and add gradually to the marinade until thickened. Add the double cream and heat for a few minutes. Season with salt and white pepper. Strain the sauce.
13. Garnish the duck portions with tomatoes and parsley. Serve with the baked mashed potato, sauce, carrots and mangetout.
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