Traditional Roast Duck recipe by Buckingham’s restaurant Derby

Traditional Roast Duck recipe by Nick Buckingham

Roast duck is looked upon as a gourmet dish, but there is nothing complicated about cooking it. If you can get hold of some good Gressingham duck you have the makings of an impressive dinner party main course for very little effort. The succulent rich meat bastes itself, so all it needs is a few herbs and a little seasoning. Served with a port and redcurrant sauce and perhaps the spinach and apple stuffing on the side it makes a wonderful winter meal.

Amount
8 Portions

Ingredients
4 Whole Gressingham Duck
Fresh Thyme
Seasoning

Method
Remove all the pin quills and trim the excess fat from the duck.
Trust the duck with string to preserve its shape.
Rub a little seasoning and thyme all over the duck and roast in the oven for two hours at 180C / 375F in a large roasting tray until the skin is crispy and most of the fat has melted away.
Allow the duck to cool for 15 minutes, then split it in half down the breast and remove the bones apart from wing and leg bone.
Place on a clean tray, season and place in oven to keep warm until serving.

To Serve
Serve with this Port and Redcurrant Sauce

Points to Watch
Do not overcook the duck

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