Duck Crown Recipe Jamie Oliver

SLOW ROASTED DUCK

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• Season the ducks generously, putting some salt in the cavity as well. Make sure you save the fat and the giblets for the gravy.
• Coarsely grate half the ginger and rhubarb. Mix this in a bowl with half the sage and all the garlic and onion, and stuff the mixture inside the cavity of the ducks, ensuring there is an air cavity.
• Place the ducks on a tray on top of the chopped up giblets and roast in the oven for one hour. Turn the temperature down to 300 degrees F (150 degrees C) and cook for another 1 1/2 hours until crisp and tender. The ducks are ready when the skin is crisp and the leg bones can be easily removed.
• During this time you will need to drain the fat maybe 3 times into a bowl, this will separate into a clear fat which you can keep for roasting.
• Once cooked allow the ducks to rest on a warmed plate while you make the sauce. Drain off any remaining fat from the roasting tray.
• Pull out all the stuffing and any juices from the inside of the duck and put in the roasting tray and warm this on a low heat.
• Add the Marsala and loosen all the sticky goodness from the bottom of the tray, and reduce. Add the stock and reduce to a good taste and consistency.
• Pass the sauce trough a coarse sieve.
• Remove the breasts from the ducks with a knife and, using your hands, remove the thighs. Arrange the breasts and thighs on a large serving plate.
• Finely slice the remaining ginger and fry off in a little hot oil (or you can use the duck fat) in a non-stick pan. As the ginger begins to color, add the rest of the rhubarb, finely sliced, and the rest of the sage. Fry until crisp. Sprinkle this over the duck and drizzle with the sauce.

ROAST CROWN OF DUCK WITH YOUNG TURNIPS AND GREEN OLIVES

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Heat one tablespoon of the olive oil in a roasting tray, then sear the breasts of the duck crowns for about five minutes. Transfer to a plate and prick the skin (not deeply) of both duck crowns.
• Mix the remaining oil with the Chinese five spice, brush this over the breasts and return the crowns to the roasting tray, reserving and refrigerating any juices on the plate.
• Blanch the turnips for a few minutes in boiling, salted water, drain, pat dry and place in the roasting tray with the crowns.
• Roast the crowns and turnips for 10 minutes, then add the olives and roast for a further 5-10 minutes.
• Remove the crowns, olives and turnips from the oven and set aside in a warm place to rest.
• Add the shallot to the oil in the tray and cook gently to brown them.
• Pour off any excess fat. Add the wine and heat to reduce in volume by half.
• Transfer the wine and shallots to a clean pan, add the stock and heat until the volume is reduced by two thirds.
• Strain through a sieve into a clean pan, season and beat in the butter to make a sauce. Take the breasts off the bone. Add the turnips, olives, reserved juices from step two and the chives to the sauce and bring to the boil.
• For the salad, mix together the beans and shallot. In a separate bowl, whisk together the remaining ingredients, season to taste and use this to dress the salad.
• To serve, cut the breasts in two, serve with turnips and sauce poured around and salad alongside.

ROASTED DUCK BREAST WITH PLUM SAUCE

Steps:

• For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. Add the plums and sugar, stirring for a few mins until the sugar has dissolved. Add the red wine and stock, then simmer for about 15 mins, stirring occasionally, until softened and slightly thickened. Keep warm or leave at room temperature for up to a day before reheating to serve.
• Meanwhile, heat the oven to 180C/ 160C fan/gas 4. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 mins, then turn and add the thyme, star anise and butter. Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done.
• When the duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else.
• To serve, thinly slice each duck breast on a chopping board. Arrange on each plate along with a spoon of the Creamed potatoes, some of the plum sauce and the Buttered spinach.