Ginger duck
Cook this delicously spiced ginger duck for your next dinner party. It is sure to impress.
1. Preheat the oven at 240°C (th. 8). Rub the inside and outside of the duck with a mixture of salt, pepper and chopped rosemary. Place the duck in a baking dish, prick the skin and bake for 30 minutes
2. Lower the temperature to 150°C (th. 5) and cook for another 1 hour.
3. Peel, wash and chop 1 carrot, 1 onion, 1 tomato and 1 celery stalk. When the duck is cooked, remove most of the fat from the dish and use it to saute the chopped vegetables for 10 minutes. Deglaze the dish with 1 bowl of broth.
4. Add 1 knob of butter and 3 tablespoons of sugar in a heavy saucepan. Heat and mix until the mixture turns lightly brown, add 1/2 a glass of cider vinegar and leave to reduce by half.
5. Add to the sauce 20 g cassis jam, the strained duck cooking juice, 1 small glass of cognac and 1 chopped ginger confit. Leave to simmer for 10 minutes. Season to taste and serve warm.
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