Roast Duck with Orange, Star Anise and Cinnamon and Roast Potatoes

Name: Roast Duck with Orange, Star Anise and Cinnamon and Roast Potatoes
Yield: Serves 4-6
Ingredients: 30 ml /2 tbsp plain (all-purpose) flour; salt and ground black pepper; salt and ground black pepper; 30 ml /2 tbsp canned duck or goose fat or olive oil; 30 ml /2 tbsp canned duck or goose fat or olive oil; 100 ml /3½ fl oz /scant ½ cup red wine; 600 ml /1 pint/2½ cups chicken stock; 30 ml /2 tbsp redcurrant jelly; 1 small bunch fresh sage; 1.5 kg/3¼ lb floury potatoes, peeled and cut into chunks; 30 ml /2 tbsp canned duck or goose fat or olive oil; 1 large duck, about 2 kg/4½ lb; juice of 2 oranges; 2 whole star anise; 1 cinnamon stick

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Wood-fired Oven Cookbook

By Holly Jones and David Jones

Published 2016

About

Duck, like pork, cooks beautifully in a wood-fired oven — the fat melts through the meat, keeping it juicy and tender, and the skin crisps up well. It makes a rich meal, so all you need to go with it is some braised red cabbage or a watercress salad.

Ingredients

1 large duck, about 2 kg/4½ lb
juice of 2

Main course

Method

Build up the fire in the oven until the temperature reaches 190°C/375°F, this will take about 40 minutes. When it is up to temperature, push the fire to the back of the oven with a metal peel or coal hook, and close the door to re