- Serves: 4
- Cook Time: 2 hours 30 minutes
- Prep Time: 40 minutes
- Effort: medium
- 1 whole Gressingham duck
- black pepper
- 200 ml olive oil
- 1 kg carrots, eeled and chopped
- 30 g butter
- 450 g jar honey
- small bunch fresh mint, finely chopped
- 1 kg new potatoes
- 400 g tinned artichoke hearts, drained
- 2 clove garlic, chopped
- small handful fresh rosemary and thyme
- 125 ml red wine
- 600 ml beef stock
1. Set the oven to 180°C/gas 4. Remove the giblets. Put the duck in the sink and pour over 2 kettles worth of boiling water. Remove and pat dry. Season with salt and pepper and place the duck on a trivet over a roasting pan, drizzle with 2 tablespoons of the olive oil and add any vegetable trimmings to the roasting tray. Cook for 30 minutes.
2. Cook the carrots in boiling salted water until soft. Drain and stir in the butter and 2 tablespoons of honey and the finely chopped mint.
3. Halve the potatoes and cook in boiling salted water for 5 minutes. Drain and place in a large bowl with the artichokes and garlic and the rosemary and thyme. Season well and transfer to a roasting pan. Cook for 40 minutes.
4. Make a glaze by mixing together the remaining olive oil and honey. After the initial 30 minutes cooking, remove the duck from the oven and baste with the honey mixture.
5. Reduce the oven temperature to 160°C/gas 2. Cook for a further 30 minutes. Once cooked, lift the duck from roasting tray and keep warm.
6. Remove the trivet and pour away the fat, place the roasting tray on the hob, over a medium heat and add the red wine. Reduce by half and then pour over the stock. Reduce again to give a rich gravy and then strain. Serve with the potatoes and minted carrots
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