Roast duck with griddled potatoes, baby turnips and broad beans
- July 2015
- Serves 6
- Hands-on time 45 min, simmering time 30 min, oven time 1 hour 10 min, plus resting
Chef Michel Roux Jr’s succulent roast duck recipe is a wonderful addition to a summer dinner party menu, with baby turnips and seasonal broad beans.
- 32.6g (12.1g saturated)
- 52.2g (7.7g sugars)
- 220g baby turnips
- 200g fresh podded broad beans
- Iced water for refreshing
- 1 free-range duck (about 2kg, see tips), at room temperature
- 8 large roasting potatoes such as maris piper, cut into 1cm slices
- 2 tbsp vegetable oil for brushing
- 80g butter
- 2 tbsp extra-virgin olive oil
- 4 little gem lettuces, halved through the stem
- 12 button/baby onions (or banana shallots) peeled, stalks trimmed, see tips
- 1 tbsp caster sugar
- 1 tbsp red wine vinegar
- 1 fresh thyme sprig
- 500ml good quality chicken stock
- Wash the turnips and trim off most of the leaves (small ones won’t need peeling). Cook the beans in boiling salted water for 1 minute. Refresh in iced water (they should have just a little crunch), then remove their grey skins.
- Heat the oven to 240°C/220°C fan/gas 9. Position an oven rack in the middle of the oven and put a large roasting tin on the shelf below that fits the whole oven, to catch the dripping duck juices. Season the duck all over and in the cavity with salt and pepper. Heat a griddle pan over a high heat until it’s searing hot. Put the duck on the rack in the oven and cook for 20 minutes.
- While the duck is cooking, prepare the potatoes. Brush the potato slices with vegetable oil on both sides, then griddle for 2 minutes on each side to get clear char marks. Work in batches, transferring the potatoes to a plate as you go.
- After the duck has been cooking for 20 minutes, take the roasting tray out of the oven, lay the potatoes in it in an even layer, then put it back on the bottom shelf to catch the duck fat as it drips. Turn the temperature down to 180°C/160°C fan/gas 4, then roast for another 30-40 minutes.
- When the duck is cooked (the juices should run fairly clear when pierced with a skewer in the thickest part of the thigh, and a digital thermometer should read around 60°C when pushed into the thickest part of the thigh meat), remove it carefully onto a lipped board to rest for 10 minutes. While it’s resting, increase the oven temperature to 240°C/220°C fan/gas 9 and move the potatoes around so the more golden ones on the outside rotate to the inside. Cook for 10 minutes until evenly golden brown. Remove and season well with sea salt.
- Meanwhile to make the sauce, heat 20g of the butter with 1 tbsp of the extra-virgin olive oil in a medium casserole or sauté pan over a medium heat. When the butter foams, add the lettuce, cut-side down, and cook for 3 minutes or until slightly coloured. Remove and set aside.
- Add 30g more butter with the remaining olive oil to the casserole. Add the onions and baby turnips and fry for 5 minutes, stirring every now and then, until golden. Add the caster sugar, vinegar, thyme and chicken stock, then simmer rapidly, covered, for 25-30 minutes until tender. Stir in the remaining butter, lettuce and beans, then simmer for 2-3 minutes until the green veg is warmed through and the butter has all melted. Carve the duck and serve with the potatoes, veg and sauce.
This recipe is for a modest portion of meat per person because duck is a rich meat. If you have meat lovers at your table, roast two ducks, side by side.
If using shallots instead of onions, split large ones lengthways through the stalk so they cook evenly.
Michel says, “The duck should be pink and tender with that undeniable but delicate gamey taste. I use the natural fattiness and juices of the duck to coat my roast potatoes with extra favour. Waste not, want not.”
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