A recipe from ” Alice’s Cook Book” by Alice Hart
Ingredients
- 1 2.2 kg duck wing tips removed and reserved
- olive oil
- 250 g pitted prunes
- 1 eating apple sliced
- 2 red onions peeled and finely chopped
- 2 sprigs sage
- 200 g vacuum packed chestnuts
- small wine glass brandy
- 900 ml good chicken stock
- baby spinach to serve
Servings:
Instructions
- Preheat the oven to 170 C, Fan 160 C Gas 3 1/2. Prick the skin of the fatty parts of the duck and remove any solid fat in the cavity ( this can be reserved for roasting potatoes).
- Put the wing tips in a roasting tin and set a rack or scrunched up foil on top. Rub the duck with oil and sprinkle with sea salt. Lay breast side down on the rack.
- Chop three prunes and stuff into the cavity with the apple, half the onions and a few sage leaves. Roast for 2 hours then pour off the fat and turn the duck. Return to the oven for 30 minutes then blast at 190 C Fan 180 gas 5 for 30 minutes until golden.
- Meanwhile heat a dash of oil and soften the remaining chopped onion for 10 minutes. Add the chestnuts and cook for 5 minutes. Add the brandy and reduce, then the stock and remaining prunes. Simmer for 10 minutes and set aside.
- Let the duck rest, covered loosely with foil, for up to 30 minutes. Squash and squeeze the juices from the cavity into the brandy mixture with the back of a spoon.
- Pour the fat from the roasting tin, discard the wing tips and place over the heat. Add the brandy mixture and simmer, scraping the pan as you go.
- Chop the duck into serving pieces and serve with mash and spinach.
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