- Serves: 2
- Cook Time: 1 hour 15 minutes
- Prep Time: 15 minutes
- Effort: medium
For the roast duck
- 1/2 duck, giblets reserved
- olive oil, for rubbing
For the sauce
- 1 tbsp olive oil
- 1 small onion, finely chopped
- dash port
- 250 ml dark chicken stock
- knob butter
- 2-3 tbsp blackcurrants in cassis
- buttered spinach
Tips and Suggestions
Matt got his cassis from British Cassis, which sell online.
1. Preheat the oven to 220C/200C fan/gas 7.
2. For the roast duck: pat the duck dry with kitchen paper and prick the skin all over with the tip of a sharp knife. Season the duck with salt and freshly ground black pepper and rub the skin with a little olive oil.
3. Place the duck onto a roasting tray and place into the oven for 10-15 minutes, or until the fat begins to render out from the skin. Reduce the heat to 180C/160C fan/gas 4 and cook for a further 25-30 minutes, or until the duck is golden-brown and cooked through. Remove from the oven and set aside to rest.
4. For the sauce: roughly chop the reserved giblets from the duck. Heat the olive oil in a pan and gently fry the onion for 2-3 minutes, or until softened but not coloured. Add the chopped giblets to the pan and fry for 1-2 minutes, then deglaze the pan with a splash of port, scraping up any browned bits from the bottom of the pan with a wooden spoon.
5. Reduce the heat and add the chicken stock. Simmer until the volume of the liquid has reduced by half. Strain the sauce through a fine sieve, discarding the giblets, then return to a clean pan.
6. Return the pan to the heat and whisk in the knob of butter until melted. Stir in one tablespoon of the blackcurrants and some of the cassis from the jar. Simmer gently for 2-3 more minutes.
7. Meanwhile, spoon off the fat from the roasting tin and discard. Pour the remaining cooking juices into the pan with the sauce. Season to taste with salt and freshly ground black pepper.
8. To serve, arrange some buttered spinach in the middle of two plates. Portion up the duck and divide between the plates. Spoon over the cassis and blackcurrant sauce, dot with the remaining blackcurrants and serve.
Rate This Recipe