Roast duck with sherried shallots
Save recipe
Serves 2 - 3
Easy
Prep: 30 mins
Cook: 1 hr and 15 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Sweet sherry and meltingly soft shallots pair well with rich, gamey duck in this effortless main for two. Serve with buttery mashed potatoes, or roast potatoes and some greens
Gluten free
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
French chicken with shallots and dates
A star rating of 0 out of 5.0 ratings
Caramelised parsnips and shallots
A star rating of 0 out of 5.0 ratings
BBQ paneer with beetroot, coconut and crispy shallots
A star rating of 0 out of 5.0 ratings
Try our roast duck with sherried shallots, then check out our roast duck with plum sauce, five-spice roast duck with clementines and port, roast duck with layered potato cake, duck ragu and more duck recipes.
Not just for pancakes, duck has a rich, gamey flavour that’s perfect for winter warming dishes with festive flair. One duck will feed two hungry people or three with other dishes. They tend to be a lot fattier than chicken, so need a slower and lower cook to render the fat and baste the meat as it cooks.
Roast duck with sherried shallots recipe
Ingredients
Nutrition
-
1 tbsp vegetable oil
-
½ tsp chinese five-spice powder
-
2kg whole duck
-
3 star anise
-
400g long shallots
trimmed and peeled
-
200ml sweet sherry (Pedro Ximénez or similar)
-
1 small handful of thyme sprigs
-
mashed potatoes or roast potatoes and greens, to serve
Nutrition: per serving
- kcal733
- fat34.8g
- saturates10g
- carbs8.5g
- sugars8.5g
- fibre2.5g
- protein77.2g
- salt0.77g
Ad
Method
-
step 1
Heat the oven to 180C/160C fan/gas 4. Mix the oil with the five spice and rub all over the duck. Season inside and out with salt and pepper. Heat a large flameproof casserole or ovenproof frying pan over a high heat and sear the duck all over until golden brown, holding it with a pair of tongs to help you. Transfer to a plate.
-
step 2
Add the star anise and shallots to the dish, and cook for a few minutes until the shallots start to caramelise. Pour in the sherry, thyme and 100ml of water, and bubble for a minute. Nestle the duck back into the dish, and roast for 1 hr, spooning some of the sherry over the duck a few times during cooking.
-
step 3
Turn up the heat to 200C/180C fan/gas 6 and cook for another 5-10 mins or until the duck is golden, glazed and crisp-skinned. Transfer the duck and shallots to a platter, cover with foil and rest for 20 mins.
-
step 4
Fish out the thyme sprigs and star anise. Leave the liquid for a few minutes to settle. Skim off the duck fat (use this to flavour the potatoes), then simmer for a few minutes if it’s still a little thin to reduce to a light gravy. Carve the duck, serve with the shallots and pour over the sherry roasting juices. Serve with mash or roasties and buttered greens.
Discover roast dinner recipes for a casual Sunday or Christmas celebration.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue