Whole Roast Duck and Duck Fat Potatoes
Ingredients
- 1 whole duck
- 1 tbsp olive oil
- Salt, pepper
- 2 sprigs rosemary
- 4 cloves garlic
- 1.2kg potatoes, peeled, cut into large chunks
- Large handful flat leaf parsley, finely chopped
- 2 tbsp finely chopped rosemary
- 2 clove garlic, finely chopped
- ½ cup pitted green olives, roughly chopped
- Zest & juice 1 lemon
- 3 tbsp olive oil
- 1 brown onion, cut into wedges
- 300g red seedless grapes
Products used
Method
- Preheat an oven to 190C. Pat the duck dry with some paper towel and if time, leave uncovered in the fridge overnight.
- Rub the duck with the olive oil, season with salt/pepper & stuff the cavity with the rosemary & garlic cloves.
- Place the duck onto a rack in a baking tray and roast for 1 1/4 hours.
- Simmer the potatoes in lightly salted water until just tender, approx. 15 minutes. Drain through a colander, gently shaking to drain and rough up the outside of the potatoes (this helps get them nice and crispy later). Allow to cool.
- Combine the parsley, rosemary, garlic, olives, lemon zest/juice and olive oil in a small bowl, seasoning to taste.
- After 1 hour of cooking, remove the duck on its rack from the baking tray and pour the duck fat into a new, large baking dish.
- Add the potatoes to this, tossing well & seasoning. Roast for 1 ½ hours, shaking them in the tray throughout cooking until they are golden & crisp.
- Place the onion into the duck tray, lay over the duck & scatter the grapes around. Return this to the oven for approx. 45 minutes then let it rest.
- Serve the duck, carved, with the potatoes, grapes, onions & gremolata spooned over.
Recipe by Tom Walton (@https://www.instagram.com/cheftomwalton/)