Roast Duck with Potatoes and Charred Pointed Cabbage
By OcadoLife
Published on 17 January 2022
Roast a whole duck nice and slowly for crisp, honey-coloured skin and confit-tender brown meat. In this recipe, we've used the bird's fat to cook the potatoes in, making them lovely and golden and crisp, and have also charred the cabbage in it, too. This sharing dish is a bit of a departure from the usual Sunday roast, but a deliciously welcome one.Time and servings
3 hrs 15 minsTotal time
4Servings
3 hrs 15 minsCooking time
Ingredients
- 3 bay leaves
- 1 kg of king edward potatoes, peeled
- 2 pointed cabbages, cut into quarters
- 2 kg of whole gressingham duck
- 3 sprigs of rosemary
Method
Step 1
Preheat oven to 170°C/150°C fan/gas 4.5 and place a rack into the bottom of a roasting tin. Remove the giblets from inside the duck's cavity and trim any excess fat. Pat the skin dry with kitchen paper and rub some salt all over. Put the bay leaves and rosemary into the cavity.Step 2
Place the duck in the tray, wrap the legs in tin foil and put the whole thing into the oven to roast for 90 mins.Step 3
Meanwhile, cut the potatoes into even chunks and place in a large saucepan. Cover with cold water and a good pinch of salt. Bring to the boil, then hold at a gentle boil for 10 mins. Drain into a colander and leave to steam dry.Step 4
Once the duck is done, remove and pour off the fat into a heatproof dish.Step 5
Remove the tin foil from the legs and take the duck off the rack, placing it directly into the tin along with the potatoes. Use a little of the fat to coat the potatoes.Step 6
Return the roasting tin to the oven for another 90 mins, turning the potatoes half way through.Step 7
15 mins before the duck has finished, heat a large saucepan on high with 1-2tsp of the reserved duck fat and place the quartered cabbage cut side down into the pan. Season and leave like this for 2-3 mins, until the side in contact has charred. Turn them over and cook the other cut side. You may need to do this in batches.Step 8
Take the duck out of the oven and leave to rest for 10 mins. Increase the oven temperature to 210°C/190°C fan/gas 6.5 to crisp up the potatoes with a final blast of heat.Step 9
Serve the whole duck in the middle of a large serving dish and nestle the charred cabbage and roast potatoes around it.