Honey Glazed Heather Duck
Honey-Glazed Heather Duck. Rich and bursting with wild flavour, perfectly roasted duck with blackberry sauce, sweet carrots and buttery kale!
Ingredients
For the duck
- 1 large duck crown
- Salt and pepper
- 25g butter
For the sauce
- 200ml veal stock
- Splash blackberry vinegar
- salt and pepper
- knob of butter
- 100g blackberries
To serve
- 8 large carrots, peeled
- 50g butter
- 50g caster sugar
- 3 star anise
- Water to cover
- 200g Kale
Method
Heat a BBQ until hot.
Season the duck and score. Seal in a hot frying pan then put the duck in the oven at 180C for 45 mins. Rest.
Remove the breast from the crown and cut in half.
Pop the carrots into a pan with the butter, star anise and sugar. Cover with water and bring to the boil. Cook rapidly for 10 minutes.
To make the sauce, heat the stock until boiling, then finish with the vinegar, butter and blackberries. Season to taste.
Sauté the kale with a little butter and water until just soft.
To serve, pile the vegetables onto a plate, slice the duck and place on top. Spoon over the sauce.
Ingredients
For the duck
- 1 large duck crown
- Salt and pepper
- 25g butter
For the sauce
- 200ml veal stock
- Splash blackberry vinegar
- salt and pepper
- knob of butter
- 100g blackberries
To serve
- 8 large carrots, peeled
- 50g butter
- 50g caster sugar
- 3 star anise
- Water to cover
- 200g Kale
Method
Heat a BBQ until hot.
Season the duck and score. Seal in a hot frying pan then put the duck in the oven at 180C for 45 mins. Rest.
Remove the breast from the crown and cut in half.
Pop the carrots into a pan with the butter, star anise and sugar. Cover with water and bring to the boil. Cook rapidly for 10 minutes.
To make the sauce, heat the stock until boiling, then finish with the vinegar, butter and blackberries. Season to taste.
Sauté the kale with a little butter and water until just soft.
To serve, pile the vegetables onto a plate, slice the duck and place on top. Spoon over the sauce.
