Duck Roasted with Port Gravy - Jamie Oliver
by LindaRaeWright
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INGREDIENTS
- few sprigs Fresh rosemary
- 1/4 Nutmeg ; grated
- 2 oranges or blood oranges ; zested & halved
- 2 whole ducks ; necks&giglets reserved and chopped
- 8 cloves Garlic
- 3 red onions ; peeled & quartered
- few stalks celery ; trimmed & chopped into chunks
- 3 carrots ; trimmed & chopped into chunks
- 1/2 stick cinnamon
- 1 thumb sized piece Fresh ginger ; peeled & roughly chopped
- few Bay leaves
- 2 tbl plain flour
- 7 ounces red port
INSTRUCTIONS
Pick the leaves off one of the rosemary sprigs and place on a board with the nutmeg, orange zest, thyme and one tablespoon of sea salt. Chop everything together and rub the mixture all over the ducks, inside and out. Cover and leave in the fridge for a few hours or overnight to let the flavours penetrate.
Preheat the oven to 350° and place the shelves on the middle and bottom levels. Stuff the ducks with the remaining rosemary sprigs and orange halves, and the garlic cloves, then place them breast-side up, straight on to the bars of the middle shelf. (do not put in roasting pan!)
Scatter the onion, celery and carrot in the bottom of a large, deep-sided roasting tray with the cinnamon, ginger, bay leaves, and chopped duck neck and giblets. Place on the bottom shelf beneath the ducks so it will catch all the lovely fat that drips out of them.
After the duck has roasted for an hour, take the bottom tray out of the oven, replacing it immediately with an empty tray.
Spoon the fat from the veggie tray into a bowl.
Put all the veg, duck bits and juices into a large saucepan, then add a little boiling water to the tray to get all the sticky brown bits off the bottom – this is what you're going to make your gravy with. Tip the water and brown bits into the pan with the veg, top up with 4 cups of water or chicken stock and place on a medium heat, skimming off any of the fat that rises to the top.
Meanwhile, heat a saucepan and add 2 tablespoons of duck fat. When it's hot and melted, add the flour and stir with a wooden spoon until you have a paste. Stir in the contents of the saucepan and the port. Bring the gravy to the boil and simmer gently for half an hour, stirring occasionally. By now the ducks will have had 2 hours in the oven and will be done. Lift them on to a plate, cover loosely with tin foil and leave to rest for about 15 minutes.
Pour the gravy through a sieve into a clean saucepan, pressing down on all the veg and other bits to extract as many flavours and juices as you can. Keep the gravy warm in the saucepan, again skimming off any fat on the surface.
Don't carve the ducks – the best thing to do is to pull the meat away from the bones with a pair of tongs or with your fingers wearing clean kitchen gloves, then let everyone fight over the delicious skin! Serve with your port gravy.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (143g) | ||
| Recipe Makes: 10 Servings | ||
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| Calories: 51 | ||
| Calories from Fat: 2 (4%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.2g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 21.3mg | 1 % | |
| Potassium 195.4mg | 5 % | |
| Total Carbohydrate 11.9g | 4 % | |
| Dietary Fiber 1.6g | 7 % | |
| Sugars, other 10.3g | ||
| Protein 1.4g | 2 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 51
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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