£6.99
Gravy Separator
Simply pour in your meat juices or stock, leave them to settle and, once the fat has risen to the top, the cleverly designed heatproof jug will separate the fat as you pour but keep the richness and flavour! Large 1.5 litre capacity. Dishwasher safe.
Oriental Duck Crown
Nutritional Info
Calories per serving
412KCal
Ingredients
- 1.5kg duck crown
- 1 head celery
- 1 red onion, peeled and cut into wedges
- 1 small marrow, peeled and cut into chunks
- 1 butternut squash, peeled and cut into chunks
- 3 clementines, halved
- 1 savoy cabbage, shredded
- 2 tbsps light soy sauce
Cooking Instructions
- Weigh the joint and calculate the cooking time from the instructions given. Preheat the oven to 190C, 375F, Gas Mark 5. Rinse the duck well under running cold water.
- Place the celery on a roasting rack and sit the duck on top. Place the root vegetables around the duck with the clementine halves. Roast in a preheated oven, basting with the cut clementines by squeezing over the juice and soy from time to time.
- When cooked, remove the duck from the oven and allow to rest for 10 minutes. Meanwhile cook the cabbage in salted water and drain. Serve the duck on a bed of cabbage and the root vegetables.
Tips
Allow the duck a good 10 minutes to rest before carving, as it will continue to cook during this resting period.
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