Roast duck with ginger and lime sauce

  • Preparation Time20 mins
  • Cooking Time60 mins
  • Serves4
  • DifficultyEasy

For the duck

1 free range duck
2 tbsp sea salt flakes

For the potatoes

650g new potatoes
4 tbsp duck fat, from the roasting duck

For the sauce

1 tbsp duck fat, from the roasting duck
1 tbsp chopped fresh stem ginger
180ml white wine
225ml good brown stock
1 tbsp stem ginger sugar syrup
Juice and zest of 1 lime
2 tsp fish sauce
Freshly ground black pepper
Sea salt

For the cabbage

1 tbsp duck fat, from the roasting duck
1 tbsp freshly grated ginger
1 summer cabbage, spine removed, shredded
2 tbsp fresh chicken stock
1) Preheat the oven to 200C/Gas 6. Prick the duck all over with a fork then stand it over a sink and pour over a kettle of boiling water. Pat dry then rub the salt all over the flesh.

2) Place the duck breast side down on a rack in a baking tray. Put in the oven for 20 minutes. Turn the duck over, reduce the heat to 180C/Gas 4, and continue cooking for another hour. Remove from the oven and leave to rest at room temperature for about 20 minutes.

1) Cook the new potatoes in boiling salted water for 15 to 20 minutes depending on their size. They should be quite soft for this recipe.

2) Meanwhile, heat the duck fat in a roasting tin in the oven for about 10 minutes. Put the potatoes in the roasting tin and coat in the fat. Roast them in the oven for 45 to 60 minutes.

3) Halfway through cooking, add a little more fat and give them a really good toss. The potatoes are ready when they are golden and the edges are crispy.

Ginger and lime sauce:
1) Heat the duck fat in a heavy-based saucepan. Add the ginger and cook over a low heat until just softened. Add all of the remaining sauce ingredients to the pan and bring to a simmer. Allow to bubble and reduce by half.

1) Heat the duck fat in a wok. Add the ginger and cook over a high heat for 30 seconds, throw in the cabbage, season generously and stir well.

2) Add the stock and stir-fry for 3 to 4 minutes, or until the cabbage is al dente. Carve the duck and serve with the potatoes, cabbage and spoonfuls of the sauce.

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