Roast duck with spiced clementine and cranberry sauce

This roast duck recipe was served in the restaurant during November and December. As it is now coming off the menu for a new and fresh January/February version, we thought we would share this with you. Without exception, this has been one of the most popular dishes we have made. Give yourself some time and enjoy the making of it, your guest will be delighted!

The recipe is Gluten Free, Dairy Free, Paleo, Advanced SCD/GAPS Option, WAP, Low Fodmap Option, Tree Nut and Peanut free.

Serves 2 Recipe

Duck

2 small duck breasts, with skin (approximately 120 g each)

Salt and pepper

Sauce

4 clementines

250 g cranberries, fresh or frozen

2 tbsp maple syrup

1 stick cinnamon

1 star anise

Rostis

Pinch fennel seeds

Pinch cumin seeds

150 g parsnip, peeled

50 g onion

1 tsp lemon juice

1 tbsp coconut flour

Salt and pepper

Coconut oil for frying

Kale

100 g kale, stems removed

30 g streaky bacon, diced or lardons

30 g cooked chestnuts, chopped

Salt and pepper

Preheat the oven to 200 °C.

Method

To make the sauce, zest and juice three clementines. Peel and segment the fourth.

In a small pan combine the clementine juice and zest with the cranberries, maple syrup, and spices.

Bring the mixture to the boil and simmer for ten minutes. Add the segmented clementine and simmer for a further 10 minutes until the sauce has thickened and the fruit is soft. Set the pan aside and keep it warm.

Heat a heavy, oven-proof frying pan to medium hot.

Score the duck skin 6-8 times with a sharp knife then season with salt and pepper.

Add the duck breasts to the pan, skin side down.

Cook for 6-8 minutes. Lift the breasts occasionally to check that they are not burning. If the skins start to burn, reduce the heat. Pour off the fat regularly to keep the pan as dry as possible. Reserve the fat for later.

When most of the fat has come out, turn the duck breast over to seal the other side then place the pan in the preheated oven for 6-8 minutes* to finish cooking the duck. The duck will need to rest for 5-10 minutes before carving.

While the duck is cooking, prepare the rosti. Dry fry the fennel and cumin seeds then grind in a pestle and mortar.

Grate the parsnip and onion and place in a bowl with the ground spices, lemon juice, coconut flour and seasoning. Mix well.

Divide the mixture into two portions and pat into rounds.

In non-stick frying pan, heat 1-2 tbsp of coconut oil over a medium heat. Place the rostis in the pan and cook until crisp. Turn them once. You can put the rostis in the warm oven while the duck is resting.

While the duck is resting, blanch the kale for 1-2 minutes in boiling water, and then drain well.

Just before serving, heat a large wok or frying pan. Fry the bacon in a little of the duck fat, until golden.

Add the chestnuts and cook for a further minute. Add the kale, cook for a further two minutes, and then season to taste with salt and pepper.

To assemble the dish, carve each piece of duck diagonally into six slices.

Place a serving ring on each warmed plate and firmly pack half the kale mixture into each ring.

Carefully remove the ring and top each pile of kale with a rosti.

Stack the duck onto the rosti and finish the dish by drizzling the sauce round the edge of each plate.

*These cooking instructions produce medium-rare duck based on a 120 g breast. Larger, or well done, duck breasts take longer.

Adjust this recipe for your diet Low FODMAP option: leave the onion out of the rostis. Advanced SCD/GAPS option: swap the maple syrup for raw honey, and the parsnip for celeriac. WAP option: swap the maple syrup for raw honey.