Maple-glazed duck with parsnip and carrot röstis

Maple-glazed duck with parsnip and carrot röstis

Savour the rich, tender meat and crunchy golden skin, served with ripe baked figs and crisp root veg patties

, 28 October 2020

(1 vote)

Maple-glazed duck with parsnip and carrot röstis
  • 2 Hours 25 Mins

  • Serves: 6

  • Price: £1.75 per serving

Nutritional Info
Each 428g serving contains
  • Energy

    2597KJ

    621KCAL

    31%
  • Fat

    28.2g

    high

    40%
  • Saturates

    8.1g

    high

    41%
  • Sugars

    16.3g

    low

    18%
  • Salt

    0.51g

    low

    9%
of your reference intake.
Typical energy values per 100g: 607kJ/145kcal.
Ingredients
  • 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
Method
  • 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.