Thursday, May 8, 2014

Recipe: Maple and Black Pepper Roast Duck, with Wild Mushroom and Tarragon Sauce, and Braised Carrots.

This was the most marvellously luxurious dinner I have had in AAAAges!! Less expensive than what it would be normally, as I got a half price duck from Ocado (£4.25 per kg), but still, a very sumptuous supper. Requires a little multi-tasking but the results are worth it. The skin of the duck does tend to go quite dark- but don't worry, you haven't burnt it, it's just the skin has gone all sweet and crispy, it's lovely. By the way, the water you soak the wild mushrooms in- you can keep this if you want and use it in soups and risottos and things. 

Maple and black pepper Roast Duck, with Wild mushroom and tarragon sauce, and Braised carrots (serves 4)

1 x large duck (weight about 2.1kg)
2 tbsp maple syrup
Plenty of black pepper
A little salt
600ml water

Wild mushroom sauce
1 tsp vegetable oil
8 cloves garlic, sliced
30g dried mixed wild mushrooms
300ml chicken stock
200ml double cream
20g fresh tarragon, finely chopped
Salt and pepper to taste

Braised Carrots
1 tbsp vegetable oil
2 tsp fennel seeds
8 carrots, peeled and sliced
100ml chicken stock
125g baby spinach
Salt and pepper to taste

1. Preheat the oven to 180C. Put the duck in a roasting tin, prick it all over with a fork, brush all over with the maple syrup and season with lots of black pepper and a little salt. Pour the water into the roasting tin and roast for 1 hour 50 minutes. Meanwhile, soak the wild mushrooms in a bowl with boiling water. 
2. Remove duck from the oven and allow to rest for at least 20 minutes before carving. Meanwhile, fry the carrots and fennel seeds in the vegetable oil for 5 minutes. Add the chicken stock and braise for a further 10 minutes. Add the spinach and cook for a few more minutes until the spinach has wilted. Season to taste.
3. Meanwhile, in a small saucepan sauté the garlic in the vegetable oil for a couple of minutes. Drain the wild mushrooms, and add to the garlic with the chicken stock and double cream. Cook on a medium high heat for 10 minutes, stirring often. Add the fresh tarragon and cook for a further 2 minutes. Season to taste.
4. Carve the duck, and serve with the braised carrots and the wild mushroom sauce. 

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