Whole Roast Duck – Recipe Of The Month With Paul Brinicombe
My job often means that spending time with my family is difficult. When we do all finally find time to sit down and have a meal together (and a few too many bottles of wine), I want something fuss-free that I can put in the middle of the table and that everyone can help themselves too.
I think this style of family service has fallen out of favour in restaurants over the last decade but I’m aiming to bring it back with a bang. There is nothing more satisfying than seeing people engaging with food and each other, instead of sitting there nose-in-the-plate and not a single word spoken until everyone has finished.
This month, I’m providing you with a whole roast duck recipe which can be served with your favourite sides. At the restaurant, it is served with braised red cabbage, buttery mash and bacon and mushroom fricassee but let your imagination run wild and let the conversation (and wine) flow at your next family gathering.
- Preheat the oven to 200°C/gas mark 6
- Prick the skin of the duck with a toothpick or metal skewer and season all over with salt
- Place on a baking tray and roast for 20 minutes plus 20 minutes per 500g (for example, a 2kg duck would take 1 hour 40 minutes)
- Remove the duck from the oven and cover with foil. Rest for at least 20 minutes before serving
For an extra crispy skin, pour a kettle of boiling water over the duck and then leave to dry for an hour before cooking (please be very careful when doing this!)
If roasting vegetables to accompany your duck, cook the duck on a wire rack and place the vegetables on the shelf below. The duck fat will drip on to the vegetables and give great extra flavour.
By Paul Brinicombe, Head Chef at The Clifford in Shaldon