Ingredients per 4 persons
Roasting potatoes, 2,2 lb
Rosemary, 2 sprigs
Sage, few leaves
Bay leaves, 3
Unwaxed oranges, 4
Fresh raspberries, 3,5 oz
Fresh cranberries, 7 oz
Brown sugar (or light muscovado), 1 cup
Honey, 2 tbsp
White wine, as needed
Place the duck on a rack over a roasting tray and put it in the hot oven at 392F for 30 minutes.
Peel the potatoes, put them in a saucepan covered with cold salted water, boil them for 8-10 minutes and drain.
Remove the duck from the oven, draining off the excess fat; remove the rack and pour a dash of white wine over the duck, then add the juice of half an orange, drizzle the honey and place some orange slices over the breasts.
Scatter the potatoes around the duck, then stir them into the fat and sprinkle them with salt.
Return to the oven lowering the temperature to 356F. Roast for 1 hour and 10 minutes, until the skin is crisp and golden brown. Drizzle, from time to time, with white wine and turn the potatoes so they will roast evenly.
Prepare the berry sauce by cooking the berries with the juice of 2 oranges and 1 cup of sugar. Leave a handful of raspberries aside. Then add the zest of one orange and cook for about 15 minutes and add the remaining raspberries during the last 2 minutes, so they will retain their shape and they will look good on the table.
Once cooked, remove from the oven and seal tightly with tin foil. Set aside to rest for 15 minutes before serving. Serve the duck with the berry sauce and the cooked vegetables.
Thanks to: My Little Italian Kitchen
Alida Zamparini – My Little Italian Kitchen
My name is Alida, I come from the North-East of Italy and I currently live in the UK. In my kitchen I love to re-create dishes my mum would do for me as a child. I started cooking as a teenager; my favourite hobby was baking during the long Italian school summer holidays. I first started baking simple cakes and only later moved onto cooking proper meals.
My blog is a collection of recipes with an Italian flair. I created it in order to save and share my recipes which are a mixture of my own ideas but I often get inspired by magazines, the web, books and newspapers. I often start a recipe and then I change it altogether as I go along. Cooking is an expression of who you are and your personality. You have to put your whole self into it: your passion, feelings and experiences all go into the food and you become part of the recipe.
I believe in ingredients which are locally sourced and in season whenever possible as this is the secret for the greatest tasting meals. There is also lots of pleasure when plates are wiped clean and every stomach is satisfied!