Gordon Ramsay\'s Great British Pub Food

Roast duck with orchard stuffing

With its rich flavour and self-basting layer offat, duck needs

very little doing to it. The rendered fat is perfect for roasting

potatoes and vegetables, or frying eggs, so don't discard it.

To accompany our roast duck, we make a tasty stuffing with

apples, onions and sausagemeat, cooking it separately.

Preheat t he oven t o 22o°c/Gas 7. Trim off the large pieces of fat from

the neck and cavity ofthe duck, then season t he cavity. Lightly score

the s kin, taking care not t o cut through the flesh, and rub all over with

salt and pepper.

Place the d uck in a roasting tin and roast fo r 15-20 minutes until it
starts to brown, t hen lower the oven setting t o 170°c/Gas 3 and roast
for another 5 0-6 0 minutes, or until cooked to your liking. When you
insert a skewer into the thickest part of the duck, the juices should
run slight ly pi ~' for medium rare, or clear fo r well-done meat. If they
are red, roast for nother 15 minutes and check again.

While the d uck is roasti ng, prepare the stuffing. Heat the olive oil in
a pan and sweat the onion with some seasoning over a medium heat
for 6-8 minutes until translucent and soft, stirring occasionally. Tip
into a large bowl and leave to cool slightly.

Peel and grate t he a pples, discarding the core, and add to the onions

with the sa usagemeat and sage. Mix until well co mbined. To check the

seasoning, fry off a little of the stuffing and taste, then adjust as

necessary. Spread the mixture in a small casserole dish and cook on a

lower oven shelf (beneath the duck) for 45-55 minutes or until cooked.

When cooked, tra nsfer the duck to a warm platter, cover loosely with
foil and leave to rest for 15 -20 minutes. Skim off the fat from the pan
juices, then add the wine a nd stock, and boil until reduced to a light
gravy. Carve t he duck into thin slices. Serve dr izzled with the pan
juices, garnished w it h watercress and accompanied by the stuffing.

SERVES 4

1 oven-ready duck, about

2·3-^2 ·5kg

sea salt and black pepper

splash of red wine

300ml chicken stock

(see page 243)

ORCHARD STUFFING

11/2 tbsp olive oil

1 large onion, peeled and

chopped

3 eating apples, such as

Braeburn or Cox

400g good-quality pork

sausagemeat

4-6 sage leaves, finely

chopped

TO GARNISH

handful of watercress

sprigs

WEEKEND ROASTS 197