Roast duck with ginger wine jus
- 4 duck breasts, skin on
- 4 tbsp ginger wine
- Salt and freshly ground black pepper
- Roast potatoes, carrots and parsnips and wilted spinach, to serve
- 100g (3½ oz) caster sugar
- 1 cinnamon stick
- 2 tbsp chopped fresh ginger
- 4 tbsp ginger wine
- 3 clementines, each sliced into 5, then quartered and pips removed
Instead of clementines, use satsumas, or kumquats -about 400g (14oz) , thickly sliced
- To make the compote: Put the sugar, cinnamon stick and ginger in a pan with the ginger wine and 150ml (5fl oz) water. Stir over a medium heat until the sugar has dissolved. Bring to the boil, add the clementine pieces and simmer for 8 mins, to soften the fruit. Strain the syrup into a jug. Set aside the clementine pieces in a bowl and remove the cinnamon stick. Pour the syrup back into the pan and bring back to the boil until it has reduced to a jammy consistency. Pour into the bowl with the cooked clementine and leave to cool.
- Set the oven to Gas Mark 7 or 220°C. Put a roasting tin in to heat up. Score the skin of the duck breasts in both directions to make a diamond pattern on top.
- Heat a heavy-based frying pan. When really hot, put the duck breasts in the pan, skin-side down. Cook for 5 minutes or more, until the skin browns. Take them out and put, skin-side up, in the roasting tin. Cook for 10-12 mins, depending on how pink you like the meat. Pour the fat from the frying pan into a small bowl and use for cooking another time. Take the duck out of the oven. Wrap it in foil and leave for 10 mins. Slice the duck breasts neatly.
- Scrape the juices from the roasting tin into the cleaned frying pan, add the ginger wine and 2 tbsp water and boil for 1 minute to make a jus. Season and pour over the duck. Serve with the compote (warm or cool) and roast vegetables and spinach.
Nutritional information per portion
- Calories 470(kcal)
- Fat 19.0g
- Saturates 6.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.