Festive Middle Eastern Duck



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Perhaps you fancy something different this year or don’t have the budget for an expensive turkey? This Middle Eastern inspired duck recipe is absolutely delicious and loaded with many levels of flavour. Now as much as I would like to say a duck feeds 4 people, I know that Tris and I could easily devour a whole duck between us! Is that naughty and why I’m a healthy size 12 😂 ? Being realistic I think 1 duck would feed 3 if you share the meat around. I made this gorgeous recipe for @hunterandgather website using their amazing avocado oil.

Who would like to try this for a change?

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INGREDIENTS

1 whole duck

2 clementines

1 head of garlic - top chopped off horizontally

1-2 tablespoons ras el hanout

100g pomegranate seeds

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Carrots

12 baby carrots

Juice of 1 clementine

2 teaspoons Olive oil

Salt and pepper

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Citrus & Coriander Sauce

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1 small bunch of coriander

1 tablespoon Avocado oil or olive oil

Juice of 1 clementine

Juice 1/2 lemon

1 garlic clove

Salt and pepper

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METHOD

Preheat the oven to 210 degrees.

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Prick the duck all over concentrating on the fatty areas. Rub with the ras el hanout and season. Add the whole garlic bulb and 1 clementine (cut in half) to the cavity. Place in the oven and cook for 45 minutes. Now turn the temperature down to 160 degrees and cook for a further 1 hour 45 minutes. Leave to rest for 30 minutes. Turn the oven back up to 200 degrees for the carrots.

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Carrots

Drizzle with clementine juice and oil, season and roast for 20 minutes.

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Blitz the sauce ingredients together adding a little oil or lemon juice if too thick.

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Drizzle over the duck and carrots and sprinkle with pomegranate seeds.

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