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Roast duck with creamy leeks

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1½ hours

Ingredients

2 whole free-range ducks, skin scored in a diamond pattern
6 T Maldon salt
100 g kale or broccoli leaves, blanched

For the creamy leeks:

800 g leeks, washed well and thinly sliced
100 g butter
5 cloves garlic, crushed
1 cup cream
¼ cup chicken stock
100 g Parmesan, grated

Method

1. Preheat the oven to 180°C.

2. To make the leeks, fry them in the butter for 5–10 minutes, or until soft. Add the garlic, cream and chicken stock and simmer for 10–15 minutes over a medium heat. Turn off the heat and fold in the Parmesan.

3. For the duck, sprinkle with salt and rub into the skin. Roast at 180°C for 1 1⁄2 hours. Allow to rest for 20 minutes before carving.

4. To serve, spoon the leeks into a dish, then top with the duck and kale.

Cook's note: If you’re left with extra creamy leeks, you’ve got the answer to an easy next-day snack – serve them on bruschetta with Parmesan shavings.

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