Roast Breast of Goosnargh Duckling

Name: Roast Breast of Goosnargh Duckling
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 125 g/4 oz icing sugar; 2 Cox’s apples; 1 tablespoon olive oil; 125 ml/4 fl oz cider; 275 g/9 oz clarified unsalted butter; salt and freshly ground white pepper; 4 potatoes; 2 tablespoons olive oil, for frying; salt and freshly ground white pepper; 50 g/2 oz roasted cashew nuts, chopped; 50 g/2 oz fresh flat leaf parsley, chopped; 150 g/5 oz flour; 4 eggs; 125 g/4 oz butter; 125 ml/4 fl oz water; 1 shallot, finely shredded; 500 ml/17 fl oz duck stock; 125 g/4 oz peas; 12 button onions; 1 Savoy cabbage, shredded; 2 ducks, about 1.75 kg/3½ lb. each

with Cider Potatoes, Peas, Caramelized Apples, Dumplings, Cashew Nuts and Cider-scented Juices

Preparation info

Serves
4

Difficulty
Complex

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

2 ducks, about 1.75 kg/3½ lb. each
1

Europe
United Kingdom
Dinner
England

Method

Remove the legs from the ducks and roast the legs and breasts on the bone in a preheated oven at 200°C (400°F) Gas Mark 6 for about 12–15 minutes, until pink. Remove the breasts from the oven and keep them warm. Continue cooking the le