Incredible Roast Duck | Jamie Oliver

whole ducks

🥗Healthier: cornish hens

💰Cheaper: chicken

Cornish hens are smaller and lower in fat, while chicken is more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and lower in sodium.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower on the glycemic index.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

Go to your butcher to buy a duck, which usually comes with giblets.

Place the neck of the duck into the roasting tray.

Drizzle a tablespoon of olive oil over the duck.

Season the duck with a tablespoon of ground cloves, a teaspoon of sea salt, and a teaspoon of black pepper, rubbing it everywhere including inside.

Crumple rosemary and place it inside the duck for flavor.

Quarter the onions and place them in the roasting tray to create a trivet for the duck.

Add a few splashes of water to the onions in the tray to encourage humidity.

Preheat the oven to 180°C (350°F).

Roast the duck for 1.5 hours, basting halfway through with the rendered fat.

After 1.5 hours, baste the duck again with the rendered fat.

Add 500g of seedless grapes to the roasting tray and toss them in the juices.

Return the duck and grapes to the oven for an additional 30 minutes.

Once the duck has roasted for 2 hours, remove it from the oven and let it rest.

Take some of the grapes and place them around the duck.

Break up the neck from the roasting tray and mash the onions and grapes with a potato masher.

Add about 500ml of water to the tray and bring it to a boil, then let it simmer for 10-15 minutes.

Finely chop the giblets and fry them in a couple of tablespoons of duck fat for crispy bits.

Fry rosemary in the duck fat for about 40 seconds until crispy, then season with a pinch of salt.

Toss the giblets in the pan until they change color and season with salt and pepper.

Pour the gravy mixture through a coarse sieve to create a rustic sauce.

Reduce the sauce to your desired consistency, tasting as you go.

Carve the rested duck by removing the wings, legs, and breast meat, pulling the meat away from the bone.

Save the carcass to make broth later.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens