Honey-glazed duck with rosemary-roasted grapes and prosciutto-wrapped potato wedges – Food & Home Ma
Honey-glazed duck is not as intimidating as it sounds! Roasting a duck actually isn't too difficult, and this mouthwatering dish is worth the effort.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
Ingredients
- <h3>Prosciutto-wrapped potato wedges</h3>
- 700g potatoes, parboiled, some
- cut into wedges and others cut out
- using a star cutter (if desired)
- olive oil, to drizzle
- salt and freshly ground black
- pepper, to taste
- 140g prosciutto, cut into strips
- <h3>Duck</h3>
- 1,5kg – 2kg duck, fully defrosted if frozen
- 1 onion, peeled and quartered
- 3 cinnamon sticks
- 3 star anise
- handful fresh thyme sprigs
- ¼ lemon
- 4 garlic cloves, peeled and halved
- large knob butter, softened
- <h3>Rosemary-roasted grapes</h3>
- 500g red grapes
- small handful fresh rosemary needles
- honey, to glaze
- fresh bay leaves, to garnish
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