Matt Tebbutt

Roast Duck with Foie Gras, Apples and Rosemary

Preparation info
  • Serves

    2

    • Difficulty

      Medium

Appears in
Cooks Country: Modern British Rural Cooking
Cooks Country

By Matt Tebbutt

Published 2008

  • About

The key to really great crispy duck skin is to lose some of the surplus fat just under the skin and then dry out the duck really well The skin should become like parchment and the flesh beneath stays beautifully moist.

Ingredients

  • 1 large duck, rinsed (approx. 2 kg)
  • salt and pepper
  • 1 lobe

Method

Prick the duck all over just under the skin. Start by plunging your whole duck into a saucepan of boiling water: leave for a few minutes then carefully remove from the pan. Leave to dry in a cool place (in front of an open window or an electric fan is ideal) for a few hours. This is quite a laborious process but yields good results. If you really can’t be bothered, the dish will still taste as