French Mulled Wine Duck Roast with Clementines

recipe by Marizka du Toit

MAKES 4 portions / PREP TIME 20 minutes /COOK TIME 2 hours 

INGREDIENTS

1 whole duck, about 1,7kg

2 tbsp five spice powder

1 kg clementines, halved

500 g whole baby onions

300 g baby carrots

400 g parsnips

200 ml Leopard’s Leap Culinaria Pinot Noir 2020

200 ml freshly squeezed clementine juice and 1 tbsp zest

1 cinnamon stick

3 cloves

1 star anise

2 bay leaves

3 sprigs of thyme

1 sprig rosemary

1 garlic clove, bruised with skin on

200 ml chicken stock 

METHOD

For Leopard’s Leap Pinot Noir French Mulled Wine Duck Roast with Clementines

1. Heat oven to 180°C

2. Season duck with salt and five spice powder. Fill the ducks cavity with 2 clementines cut in quarters.

3. Heat an oven proof casserole dish over medium heat on the stove top and brown both sides of the duck until golden (no oil needed).

4. Take duck out and set aside.

5. In the same casserole dish add onions, carrots, parsnips, wine, clementine juice and zest, spices, herbs and garlic.

6. Add chicken stock.

7. Return whole duck to the casserole dish, cover with lid and roast in the oven for 1 hour and 15 minutes.

8. Take the lid off, arrange halved clementines around the duck and increase the heat to 220°C and roast for another 30 minutes.

9. Remove duck, vegetables and clementines to a serving platter and keep warm by covering with tinfoil.

10. Pass the sauce through a sieve into a pan and reduce until sauce has thickened to the consistency of a gravy. 

To Serve

Serve duck with gravy and fine green beans. This dish is to be enjoyed with Leopard’s Leap Culinaria Pinot Noir 2020.