Easy Roast Duck Recipe

Our Organic Pekin Ducks Grown On Our Farm Make A Delicious Roast Dinner...!

Ingredients:

1 Springfield Organics Organic Duck

1 Clementine

A Few Sprigs of Rosemary

2-3 Crushed Cloves of Garlic

Salt and Pepper

Method:

Bring the duck up to room temperature pat dry with kitchen paper and prick the skin all over. Zest the clementine over the top of the duck and season the skin liberally. Crush the garlic and rosemary and insert into the cavity, slice the clementine in half and insert into the cavity. Cook at Gas Mark 7/180 degrees fan for 20 minutes for each 500g of weight of bird on a rack above a roasting tin or dish. You may want to pour off the excess fat halfway through cooking to use for roasting potatoes.

When golden brown remove from the oven and allow to rest for 15 minutes before carving.

Gravy Tip: Make a port or red wine and redcurrant jelly reduction - pour 300cl of port or red wine into a saucepan and add 2 tablespoons of redcurrant jelly, reduce until it thickens (you may want to add some slaked cornflour and some beef stock in water)