Classic Roast Duck

Name: Classic Roast Duck
Yield: Serves 4
Ingredients: salt and freshly ground black pepper; a few sprigs of thyme; 1 large carrot, roughly chopped; 1 onion, quartered; 500 ml (18 fl oz) beef or chicken stock; half a glass of white wine; ½ tbsp flour; 2 good-quality ducks, each about 1.5-2 kg (3 lb 5 oz-4 lb 8 oz) with the necks, if available; knob of butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

About

IT’S IMPORTANT TO BUY A DECENT DUCK FOR THIS. Roasting a quality duck is fairly effortless as it takes little cooking and there is not too much fat to contend with. Serve this with some roast potatoes cooked in the pan with the duck.

Ingredients

2 good-quality ducks, each about 1.5-2 kg (3 lb 5 oz-

Main course

Method

Preheat the oven to 220°C/425°F/Gas mark 7. Scatter the vegetables and thyme in a roasting tray. Season the ducks, sit them on the vegetables, and roast the birds for