Roast Duck with Quince & Brussels Sprouts

preparation 20 minutes
cook time 1 hour, 20 minutes
Serves 5

A good roast duck at Christmas time has become increasingly popular with many smaller families opting not to take on the vastness of a whole goose, but still wanting some of that delightfully sweet, rich meat that we all crave so much during the festivities. Enter a plump, properly reared duck that has been hung and trussed ready for the table.

Recipe taken from Pipers Farm: The Sustainable Meat Cookbook by Abby Allen and Rachel Lovell (£30, Octopus)

Ingredients Method

2 tsps juniper berries
2 tsps coriander seeds
1 sprig of rosemary, leaves picked
2.5kg free-range duck
1 tsp olive oil
4 quince, quartered
400g Brussels sprouts, halved
Sea salt and freshly ground black pepper

Preheat the oven to 180°C/Fan 160°C/Gas 4. In a pestle and mortar, grind the juniper berries, coriander seeds, rosemary, some black pepper and a good pinch of salt.

Place the duck in a roasting dish, drizzle with the olive oil and rub it into the skin. Sprinkle the spice mix over the duck and massage this into the skin of the duck too.

Roast the duck for 55 minutes, then add the quince and sprouts, generously coating the fruit and vegetables in the luscious duck fat. Return to the oven and roast for a further 25 minutes.

Remove the dish from the oven and leave the duck to rest for about 15 minutes to allow the juices to set. Carve and serve the duck with a generous helping of the roast quince and sprouts.

Ingredients

2 tsps juniper berries

2 tsps coriander seeds

1 sprig of rosemary, leaves picked

2.5kg free-range duck

1 tsp olive oil

4 quince, quartered

400g Brussels sprouts, halved

Sea salt and freshly ground black pepper

Method

Preheat the oven to 180°C/Fan 160°C/Gas 4. In a pestle and mortar, grind the juniper berries, coriander seeds, rosemary, some black pepper and a good pinch of salt.

Place the duck in a roasting dish, drizzle with the olive oil and rub it into the skin. Sprinkle the spice mix over the duck and massage this into the skin of the duck too.

Roast the duck for 55 minutes, then add the quince and sprouts, generously coating the fruit and vegetables in the luscious duck fat. Return to the oven and roast for a further 25 minutes.

Remove the dish from the oven and leave the duck to rest for about 15 minutes to allow the juices to set. Carve and serve the duck with a generous helping of the roast quince and sprouts.