Roast Goosnargh Duckling

Succulent roast duck crowns served with an apple juice and cider-style reduction, vegetables, and aromatic herbs.

Dinner Duck Gluten Free Gourmet Roast

Estimated Nutrition

Calories

477.5

kcal / serving

2865.2 kcal total

Carbs

10.4g

per serving

62.4 g total

Fat

38.4g

per serving

230.4 g total

Protein

22.6g

per serving

135.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Unsalted Butter

Fruits

piece

Granny Smith Apple

Peeled, cored, and diced

Liquids

300

Apple Juice

200

Chicken Stock

Can use half chicken cube

Meat

piece

Duck Breast

Double crowns on the bone; one per person

NutsSeeds

piece

Bay Leaf

piece

Peppercorn

clove

Garlic

Whole

sprig

Thyme

OilsFats

tbsp

Vegetable Oil

Vegetables

piece

Shallot

Diced

stick

Celery

Finely diced

piece

Carrot

Finely diced

Method

Sweat the vegetables, apple, herbs, and garlic in a frying pan until soft.

Pour in 300ml of apple juice and simmer until reduced by half.

Preheat a roasting tin in the oven at 220°C.

Rest the duck on a rack for 15 minutes.

Add 200ml of chicken stock and reduce the liquid by half again.

Whisk in 50g of butter and season the sauce.

Roast the duck crowns skin-side down in the tin for 14 minutes.

Slice the duck thinly and serve with the prepared sauce.