- Serves: 4
- Cook Time: 1 hour 50 minutes
- Prep Time: 45 minutes
- Effort: medium
- 1 large duck
- 2 bay leaves
- 1 clove garlic, finely chopped
- 3 tbsp dried red chilli flakes
- 3 tbsp leaves rosemary, finely chopped
- 2 sprigs thyme, finely chopped
- 1 tbsp Italian olive oil
- 4 large carrots, peeled
- 140 ml red wine
For the mash
- 5 globe artichokes
- 8 large potatoes, quartered
- 4 tbsp Italianextra virgin olive oil
- 100 g pitted black Kalamata olives, in olive oil finely chopped
- 1 tsp finely chopped garlic
- 5 tbsp chopped flat leaf parsley
- 1 lemon, juice only
1. Put the duck in a large pan of water with the bay leaves. Cover and bring to the boil. Reduce the heat and simmer for 20 minutes.
2. Remove the duck and leave to cool on a chopping board. Pass the stock through a sieve into another pan.
3. Preheat the oven to 200C/gas 6. Blend the garlic, chilli and herbs together to make a paste. Season with salt and freshly ground black pepper. Cut slits in the duck and rub the paste over the skin.
4. Place carrots in a roasting tray with the duck. Drizzle with oil and roast for 40 minutes.
5. For the mash, cook the artichokes in boiling water for 20 minutes. Drain and leave to cool. Remove the leaves and scrape out the chokes from the hearts.
6. In a separate pan, cook the potatoes in boiling water for 20 minutes. Drain and mash with the oil.
7. Add the artichokes, olives, garlic and parsley.
8. Stir in the lemon juice and mix well.
9. Bring the stock to the boil, skimming off any fat. Add the wine and boil for 10 minutes or so, until reduced and syrupy.
10. Cut the duck into eight pieces and serve with artichoke mash. Drizzle over the duck gravy and serve straight away.
Rate This Recipe