Roast duck with pan gravy

By Tomasz Strzelczyk · 180 min

Ingredients

Instructions

1. Rub the duck all over with salt, pricking the skin first; salt the inside too.
2. Melt a little butter in a small pan and grate in a small red beetroot; add the juice of one orange and keep it on the heat for about 5 to 6 minutes.
3. Scrub the oranges and apple well. Core the apple and cut the red onions, carrots and parsnips; halve the head of garlic.
4. Put the vegetables, fruit, garlic and herbs in the roasting tin, with the white wine, bay leaves, allspice and some black peppercorns. Stuff the duck with the orange and apple, herbs and garlic, and leave the neck, liver and heart out of the cavity... (see note below)
5. Place the duck in the tin, brush it with the beetroot butter and sprinkle with marjoram, then pour in a glass of water.
6. Roast at 170°C for about 2.5 hours, spooning the fat and juices from the tin over the duck from time to time.
7. Take the duck out into a separate dish, cover it and let it rest while you make the gravy.
8. Pour the pan juices into a saucepan and bring to the heat; sprinkle in half a tablespoon of flour and whisk until smooth, then simmer until thickened.
9. Stir in one tablespoon of soy sauce and the cream until the gravy reaches a coffee colour, bring it to the boil and serve with the sliced duck.

Summarized from Tomasz Strzelczyk's video. Watch it for the details.

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GarlicOnionCarrotRed onionAppleOrangeBeetrootParsnip