:quality(70)/cloudfront-eu-central-1.images.arcpublishing.com/irishtimes/32IVWUTWNMHIOCXDN65SLBLCGE.jpg)
- Serves 6
- 30 minutes preparation
- 2hrs cooking
- 1 x 2kg duck
- 100g butter
- 4 or 5 small shallots, chopped
- About half a loaf of stale sourdough: enough for the duck’s cavity, made into breadcrumbs
- 200g duck foie gras terrine (mi-cuit)
- A good pinch of fresh thyme
- Salt, pepper
- 1 dozen duck hearts (you will probably have to order these from your butcher)
- 2 dozen very small new potatoes, scrubbed, cooked.
- 6 clementines, quartered
- olive oil
- salt, pepper
It’s full-on duck, for sure. But what a feast!
Bring the duck to room temperature. Pre-heat the oven to 180 degrees/gas 4. Gently fry the shallots in a little butter then in a large bowl, mix them into the breadcrumbs. Cut in the remaining butter. Cut the foie gras into small chunks of half a centimetre across, season with salt and pepper, add to the breadcrumbs, with the thyme and mix lightly.
Stuff the cavity of the duck with the stuffing and put it into a nice broad roasting pan. Rub the duck all over with olive oil and sprinkle with salt. Put it in the oven and roast for about 1 hour, basting with the cooking juices a few times. Reduce the heat to 150 degrees and cook for a further hour.
While the duck is roasting, prepare the skewers. Butterfly the duck hearts. Pop them onto the skewers alternating with the potatoes, and the clementines. Sprinkle with oil, season and roast alongside the duck for the last 40 minutes of cooking, turning a few times.
Take the duck from the oven and let it rest before serving with the heart skewers, the stuffing, and perhaps mashed carrot and parsnip or turnip.
:quality(70)/cloudfront-eu-central-1.images.arcpublishing.com/irishtimes/CXHWZGGIXRHG5AXI74KPCD3OSI.png)