Home
Recipes

Slow-roasted leg of lamb in a nest of rosemary

Slow-roasted leg of lamb in a nest of rosemary

2 to 3 hours, plus 30 minutes resting time

Beetroot and strawberry cake

Beetroot and strawberry cake

20 minutes

Cumberland sauce

Cooking with

Cumberland sauce

5 minutes

Caramelised sherry-and-mustard onion on farmhouse loaf

Caramelised sherry-and-mustard onion on farmhouse loaf

40 minutes

Sherry vinegar and walnut oil dressed gammon salad

Sherry vinegar and walnut oil dressed gammon salad

5 minutes

Maple syrup apples and potato blinis

Apple recipes

Maple syrup apples and potato blinis

40 minutes

Orange marmalade and candied ginger glazed ham

Orange marmalade and candied ginger glazed ham

30 minutes

Chicken liver mousse with muscadel wine jelly

Cooking with

Chicken liver mousse with muscadel wine jelly

5 to 10 minutes

Tomato carpaccio with basil pesto and a star-anise sorbet

Tomato carpaccio with basil pesto and a star-anise sorbet

10 minutes

Smoked salmon, mint and strawberry

Smoked salmon, mint and strawberry

Lightly smoked trout with dill and sesame-seed brittle

Lightly smoked trout with dill and sesame-seed brittle

10 minutes

Roast duck with preserved ginger and figs in gold leaf

Duck recipes

Roast duck with preserved ginger and figs in gold leaf

1 hour, 30 minutes

Load more

Roast duck with preserved ginger and figs in gold leaf

By Jacques Erasmus

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.