Slow-Cooked Duck with Potato Rosti Recipe · Gressingham
A fantastic slow roast duck recipe, perfect for a Sunday afternoon meal!
Ingredients
- 1 large Gressingham Duck (2.8kg)
- 2 onions peeled and roughly chopped
- 1 bottle of stout
- 1 tbsp brown sugar
- 200ml beef stock
- A little rapeseed oil for frying
- 450g roasted potatoes (preferable King Edward or Desiree)
- 55ml melted butter
- 55ml olive oil
- Salt and pepper
- 600g baby carrots peeled, trimmed and left whole
- 2 tbsp orange curd
- Knob of butter
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