Maple-glazed duck with parsnip and carrot röstis
- 2kg Gressingham Whole Duck
- 4 bay leaves, plus extra to garnish (optional)
- 3 sprigs thyme, torn
- 2 cloves
- 1 star anise
- ½tsp ground cinnamon
- 3tbsp maple syrup
- 4 figs, halved or quartered
- 1tbsp rapeseed oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 3 parsnips, coarsely grated
- 2 carrots, coarsely grated
- 2 large Maris Piper potatoes, coarsely grated
- ½tsp ground nutmeg
- 2tbsp finely chopped flat-leaf parsley
Preheat the oven to 200C/180C Fan/Gas 6.
Put the duck on a wire rack over a large, deep roasting tray. Pour over a kettle of boiling water; leave to dry for 15 mins – this will help to crisp the skin.
Place the duck in a clean, deep roasting tray, a little larger than the bird. Add the bay leaves and torn thyme sprigs. Stand for 30 mins, then roast in the oven for 1 hr 20 mins, basting occasionally. Drain off the excess fat from the tin and reserve.
Meanwhile, grind the spices in a pestle and mortar. Mix with the syrup and brush all over the duck to glaze. Surround the bird with the figs. Roast for a further 20 mins until golden and sticky. Cover with foil; rest for 20 mins.
For the röstis, heat the oil in a large frying pan over a medium setting, then add the onion and fry for 5-10 mins until soft. Add the garlic; cook for 1 min, then tip into a large mixing bowl with the parsnips, carrots, potatoes, nutmeg, parsley and some black pepper. Mix together.
Shape the vegetable mixture into thin patties. Heat 1tbsp of the reserved duck fat in the pan. Working in batches, fry over a medium-high heat for 5-6 mins each side until golden. Serve the duck and figs on a platter, with a garnish of the extra bay leaves, if using, and the röstis on the side.