Duck with potatoes is a dinner party dish that you'll want to make again and again; try it this week for a filling and rich dinner everyone will just love.
HOW TO MAKE JOHN TORODE'S DUCK WITH POTATOES
Taken from John Torode's My Kind of Food. Photography ©Yuki Sugiura
Heat the oven to 170C,gas 3.
Boil a kettle full of water. Place the duck in the sink and pour over the boiling water - this washes the wax off the duck so it can brown.
Rub the duck all over with flour and salt and pepper. Fill the cavity with half the olives and pour in the vinegar. Skewer the sides of the cavity to stop the olives falling out.
Heat a large ovenproof frying pan over a high heat, add the oil and duck and brown the duck, turning it every minute or so, for 5 minutes. Now add the butter, shallots, potatoes and remaining olives, and give the dish a good shake. Put the dish in the oven and cook for 25 minutes, giving it a good shuffle every so often.
Turn the oven up to 200C, gas 6, turn the duck over and cook for a further 25-30 minutes.
Take the dish out of the oven, open the cavity of the duck and pour the filling into the dish. Stir well and leave the duck to rest on its breast in the dish for 20 minutes. Stir the parsley into the potatoes and olives. Carve up the duck and dig in.
- 1 duck, about 2kg
- 1tbsp plain flour
- 200g large pitted black and green olives
- 10ml red wine vinegar
- 50ml olive oil
- 50g butter
- 6 banana shallots, peeled
- 300g boiled new potatoes
- large handful freshly chopped parsley
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