Thornhill Duck with Sage and Onion Roasties

Name: Thornhill Duck with Sage and Onion Roasties
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Ingredients: 1 oven-ready whole Irish duck, at room temperature (preferably Thornhill); 1 orange, cut into quarters; 5 g fresh thyme; 1 tbsp rapeseed oil; 1 kg potatoes, peeled and cut into large chunks; 1 tbsp semolina; 2 tsp onion granules; 1½ tsp dried sage; 3 tbsp balsamic vinegar; 3 tbsp orange blossom honey; 2 tbsp tomato ketchup; 1 tbsp soy and ginger sauce; 1 tbsp soy and ginger sauce; 1 tbsp light muscovado sugar; 6 whole cloves; 500 ml fresh beef stock; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; steamed purple sprouting broccoli

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
3 hr

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

Thornhill is about a mile down the road and I’ve been using their duck for over 30 years. My good friends Ken and Sorcha Moffitt breed ducks that are a cross between a Pekin and Aylesbury, making them incredibly succulent. Ken is now supplying oven-ready ducks to selected supermarkets and butchers and they are worth tracking down.

Ingredients

Main course
Gluten-free

Ingredients

Method