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Ingredients
- 1 Large duck (2.8kg)
- 2 Onions peeled and roughly chopped
- 1 Bottle of stout
- 1 tbsp Brown sugar
- 200 ml (7fl oz) Beef stock
- 1 tbsp Rapeseed oil for frying
Method
- Preparing the jus: Begin by making the jus, which can be made well in advance.
- Trim the wings away from the duck and roughly chop.
- Heat a deep-sided frying pan, add a splash of rapeseed oil and fry the chopped duck wings until brown.
- Add the onions, fry until coloured and add the brown sugar and stout.
- Bring to the boil and simmer until reduced by half.
- Add the beef stock and simmer for a further half an hour, skimming off any scum on the surface.
- Strain the jus and continue to reduce further, tasting until the desired taste and consistency is achieved.
- Set aside until ready to use.
- Cooking the duck: Pre-heat the oven to gas mark 7/220C/425F.
- Prick the duck with a fork, season and place on a trivet in a roasting tin in the oven.
- After 30 minutes turn the oven down to gas mark 2/150C/300F and continue to roast for a further two hours.
- Remove from the oven and allow the duck to rest for 20 minutes before carving.
