A family roast lunch - nothing beats that as Shane Delia cooks this wholesome duck recipe with his young daughter Jayda. #RecipeForLife
- 1 2 kg duck
- 2 tbsp baharat
- sea salt and freshly ground black pepper, to taste
- 1 orange, sliced
- 80 ml (⅓ cup) olive oil
- 4 slices pancetta, finely sliced
- 2 garlic cloves, finely sliced
- 2 French shallots, finely sliced
- 1 bay leaf
- 250 ml (1 cup) thickened cream
- 1 baby cabbage, halved
- 1 kg Jerusalem artichokes, scrubbed
- sautéed silverbeet, to serve
- 2 tbsp olive oil
- 2 slices day old artisan bread, cut into croutons
- 1 cup picked parsley leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 20 minutes
Preheat the oven to 190°C.
Remove the neck from the duck. Rinse the duck inside and out and pat dry with paper towel. Place in a roasting pan and rub the duck all over with the baharat, salt and pepper. Place the orange slices inside the cavity and drizzle with half the oil. Roast for 1 hour 20 minutes.
Meanwhile, heat the remaining oil in a frying pan over medium heat. Add the pancetta, shallots and garlic and cook for 2-3 minutes or until soft. Add the bay leaf and cream and cook until heated through, then remove from the heat.
Place the cabbage halves, cut-side up in a small roasting pan and season with pepper. Pour over the cream mixture and bake with the duck for 30 minutes or until the cabbage is tender and the cream is golden and bubbling.
Bring a large saucepan of lightly salted water to the boil. Add the Jerusalem artichokes and cook for 30-40 minutes or until soft when pierced with a skewer. Drain and keep warm.
When the duck is cooked, remove from the oven, lightly cover with foil and allow to rest for 15-20 minutes.
For the garnish, heat the oil in a frying pan over medium-high heat and cook the croutons, shaking the pan regularly until golden and crisp. Add the parsley leaves and cook until fried and crisp. Sprinkle the croutons and parsley over the cabbage and serve with the duck, artichokes and sautéed silverbeet.