Recipes

Honey Roast Duck with Champ, Red Onion Marmalade and Honey Gravy

A traditional warming dinner for a cold night.

Serves 2

45 minutes

Preparing the Champ

Boil the potatoes until cooked
Drain off the water and return to the heat to evaporate any excess water
Mash thoroughly to eliminate any lumps
In a separate saucepan heat ½ the cream with the spring onions and gradually add the potatoes whisking continuously. Add more cream if needed and add the butter
Adjust the seasoning

Preparing the Duckling

Preheat the oven to 200oC/400oF/Gas 6
Place the duck portions on a wire rack over and ovenproof tray for 20-25 minutes

Preparing the Red Onion Marmalade

Heat a pan until almost red hot
Pour in the red wine and reduce by half
Add the remainder of the ingredients and continue cooking until a shiny sweet onion glaze is achieved

Honey Gravy

2 - Honey Roast Duckling 300g.
Red Onion Marmalade.
Honey Gravy.

CHAMP
400g. - Peeled and Washed Potatoes.
3 - Spring Onions.
50g. - Butter.
Salt.
Black Pepper.
½ pt - Cream.

RED ONION MARMALADE
2 - Red Onions (finely sliced).
1 Glass - Red Wine.
100ml. - Red Wine Vinegar.
100. - Caster Sugar.

HONEY GRAVY
200ml. - Chicken Gravy.
1 tbps. - Honey.