Roast duck with sherried shallots
Sweet sherry and meltingly soft shallots pair well with rich, gamey duck in this effortless main for two. Serve with buttery mashed potatoes, or roast potatoes and some greens
- Preparation:
- Cooking:
- Total:
- Serves: 3 persons
Ingredients
- 1tbsp vegetable oil
- ½tsp chinese five-spice powder
- 2kg whole duck
- 3star anise
- 400g long shallots, trimmed and peeled
- 200ml sweet sherry (Pedro Ximénez or similar)
- 1small handful of thyme sprigs
- mashed potatoes or roast potatoes and greens, to serve
Instructions
Step 1
Heat the oven to 180C/160C fan/gas 4. Mix the oil with the five spice and rub all over the duck. Season inside and out with salt and pepper. Heat a large flameproof casserole or ovenproof frying pan over a high heat and sear the duck all over until golden brown, holding it with a pair of tongs to help you. Transfer to a plate.Step 2
Add the star anise and shallots to the dish, and cook for a few minutes until the shallots start to caramelise. Pour in the sherry, thyme and 100ml of water, and bubble for a minute. Nestle the duck back into the dish, and roast for 1 hr, spooning some of the sherry over the duck a few times during cooking.Step 3
Turn up the heat to 200C/180C fan/gas 6 and cook for another 5-10 mins or until the duck is golden, glazed and crisp-skinned. Transfer the duck and shallots to a platter, cover with foil and rest for 20 mins.Step 4
Fish out the thyme sprigs and star anise. Leave the liquid for a few minutes to settle. Skim off the duck fat (use this to flavour the potatoes), then simmer for a few minutes if it’s still a little thin to reduce to a light gravy. Carve the duck, serve with the shallots and pour over the sherry roasting juices. Serve with mash or roasties and buttered greens.