Orange and Whisky Roasted Duck

• servings: 4 servings
• active time: 2 hours
• total time: 3 hours 40 minutes

Ingredients

1 Large Gressingham Duck

1 tsp Cornish smoked sea salt

4 tbsp The Cherry Tree Orange & Whisky Marmalade

1 orange

2-3 bay leaves

200g sprouts, trimmed

1 tbsp flaked almonds

Zest of 1 orange

6-12 sage leaves

50g butter

Pinch of sea salt and cracked black pepper

200g baby carrots

25g butter

2 tbsp The Cherry Tree Orange & Whisky Marmalade

Pinch of Cornish Smoked sea salt

1kg King Edward potatoes, peeled and halved

Pinch of saffron

2 tbsp Gressingham Duck Fat

1 tsp Cornish smoked sea salt

Directions

Preheat your oven to 200˚C and season your duck generously with smoked sea salt. Stuff the cavity with bay leaves and a sliced orange. Roast for 1 hr 20 mins.

Glaze the duck with The Cherry Tree Orange & Whisky Marmalade by warming it slightly in a small saucepan and brushing the skin liberally. Return to the oven for a further 15-20 mins roasting. Allow to rest for 15-20 mins before carving

Parboil your potatoes with saffron and once they soften strain and allow to cool for a few minutes in a colander. Heat your oven to 200°C and add Gressingham Duck Fat to a roasting tray to warm in the oven for 3-4 mins. Then add in your potatoes and season generously with smoked sea salt. Turn after 20 mins and repeat roasting for another 20 mins. Cook for a final 20 minutes and serve warm.

Parboil your carrots in a pan of boiling water for 8-10 mins and then strain. Add to a frying pan with a large dollop of The Cherry Tree Orange & Whisky and a knob of butter. Season with smoked sea salt and cook for 10-15 minutes until glossy and sticky.

Boil sprouts for 3-4 mins and then toss in melted butter with orange peel, almonds and sage. Season with plenty of cracked black pepper and a little sea salt.