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)
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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