Wheat free Archives

Slow-roasted leg of lamb in a nest of rosemary

2 to 3 hours, plus 30 minutes resting time

Cooking with

Cumberland sauce

5 minutes

Roast duck with preserved ginger and figs in gold leaf

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour, 30 minutes

Ingredients

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

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.

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Roast duck with preserved ginger and figs in gold leaf

Roast duck with preserved ginger and figs in gold leaf

Ingredients

Method