Meats Recipes - Duck Shoot Rice

Ingredients                                        

• 2 kg/4 1/2 lb duck

• Salt and freshly ground black pepper

• 75 g/3 oz/1/4 cup apricot jam (conserve)

• 75 g/3 oz/1/4 cup orange marmalade

• 30 ml/2 tbsp light brown sugar

• Grated rind and juice of 1 lemon

• 150 ml/2/3 cup orange juice

• 225 g/8 oz/1 cup wild rice mix

• 1/2 celeriac (celery root), grated

• 600 ml/2 1/2 cups water

• 90 ml/6 tbsp redcurrant jelly (clear conserve)

• 15 ml/1 tbsp Worcestershire sauce

• 5 ml/1 tsp soy sauce

• 15 ml/1 tbsp Dijon mustard

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Method:

1. Wipe the duck inside and out with kitchen paper. Prick all over with a fork. Place on a rack over a roasting tin and rub with salt and pepper.

2. Roast at 230°C/450°F/gas mark 8 for 15 minutes. Pour off the fat and remove the rack.

3. Mix the jam, marmalade, sugar, lemon rind and juice and 45 ml/3 tbsp of the orange juice together.

4. Spread all over the duck and roast for 15 minutes until a rich, deep brown.

5. Reduce the heat to 180°C/350°F/gas mark 4 and continue cooking for 20 minutes or until the duck is tender. Cut into 4 portions.

6. Meanwhile, cook the rice and celeriac in the water for about 20 minutes or until just tender and the water is absorbed, stirring occasionally.

7. Heat the remaining orange juice with the redcurrant jelly, Worcestershire sauce, soy sauce and mustard until smooth and hot.

8. Pile the rice on to warmed serving plates. Top each with a duck portion and serve hot with the sauce.