Ingredients

Method

• 1 whole duck
• Maldon salt and freshly ground black pepper
• 2 T chopped fresh thyme
• 175 g preserved ginger, chopped
• 2 sheets edible gold leaf, to garnish
• 6 fresh figs, halved, for serving

Method

Ingredients

Preheat the oven to 160°C.

Rub the duck with Maldon salt and black pepper and place in a deep roasting tray. Roast for 45 minutes, then remove and pour off all the fat from the tray.

Combine the thyme and chopped ginger, along with the ginger syrup, and spoon over the duck. Return to the oven, spooning the syrup and ginger over the duck every 10 minutes until cooked through.

Remove from the oven, place on greaseproof paper and decorate with the gold leaf and fig halves.

Allow to cool before folding in a parcel of thick brown paper lined with greaseproof paper.