Roast and confit duck with bubble and squeak cakes, cranberry gravy recipe
This recipe for roasted duck can be a great substitute for turkey
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Cooking tools:
- Roasting pan
- Roasting rack
- Dutch oven
- Oven
- Stove
- Saucepan
- Skillet
- Mixing bowl
- Fine-mesh sieve
- Whisk
- Chef's knife
- Cutting board
- Wooden spoon
- Spatula
- Microplane
- Pastry brush
- Measuring cup
- Measuring spoon
- Kitchen scale
- Colander
- Baking sheet
- Kitchen shears
- Pepper mill
- Paper towel
- Plastic wrap
- Kitchen towel
- Plate
Ingredients
- a 1.8kg whole duck, giblet bag removed
- ½ tsp dried thyme
- 750ml-1ltr vegetable oil, to confit
- 3-4 garlic cloves, smashed
- 3 sprigs rosemary
- 1 tbsp honey
- whole nutmeg, to grate
- a few sprigs of thyme
- 2 bay leaves
- 300ml red wine
- a few peppercorns
- 1 onion, sliced
- 1 tbsp red wine vinegar
- 50g dried cranberries
- 25g unsalted butter, diced
- 100g finely shredded cabbage or Brussels sprouts
- 400g leftover mash
- 1 garlic clove, crushed
- 1 bunch spring onions, thinly sliced
- 1 tsp wholegrain mustard
- 1 medium egg yolk
- 50g melted butter
- 1-2 tbsp plain flour*, to coat
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