Lincolnshire duck with roasted root vegetables
Ever wanted to cook a whole duck from the supermarket for an alterntive Sunday roast but never been brave enough to it? Why not try our recipe idea - succulent roasted Lincolnshire duck with roasted root vegetables?
Duckling
Thaw the duckling completely eg overnight at room temperature and remove the giblets. Preheat the oven to 190C (Gas Mark 5). Place breast uppermost on a trivet in a roasting tin. Roast for 55 minutes to 65 minutes per kilo and increase the temperature to 200C (Gas Mark 6) for the last 10 minutes. To test the duckling is fully cooked, pierce the thigh with a knife and the juices should run clear.
Roasted Vegetables
- 3 tablespoons of duck fat
- 4 carrots peeled
- 4 parsnips peeled
- 4 small onions peeled
- 1 swede quartered and peeled
- Salt and Pepper
- A large knob of butter
Place the duck fat onto a tray, scatter and roll the vegetables and season with salt and pepper.
Roast the vegetables for 50-60 minutes, until tender and golden brown, brush with oil before serving.