Roast Easter Duck With Raisin Salad Recipes

ROAST EASTER DUCK WITH RAISIN SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the cinnamon and allspice together with 1 tbsp flaky sea salt. Lightly score the skin of the duck all over and rub with the spice mix. Put the duck on a rack, sit in a roomy roasting tin and roast for 25 mins. Remove the duck from the oven and reduce the temperature to 140C/120C fan/gas 1. Continue to cook for 1 hr 30 mins, basting every 30 mins. Turn the oven back up to 200C/180C fan/gas 6, brush the duck all over with the marmalade and return to the oven for 20 mins until the skin is beautifully glazed - if it's still too lightly coloured, leave it in a little longer. Rest for 15-20 mins before serving.
• While the duck is roasting, make the dressing. Heat the rapeseed oil in a small frying pan and fry the shallots until soft. Add the spices and fry for 1 min, pour in the olive oil and vanilla seeds and pods, gently warm to infuse for 20 mins, then add the raisins, vinegar and lime juice. Season and set aside to cool.
• While the duck is resting, toss the quartered lettuces in the dressing. To serve, shred the meat from the bones and serve topped with lime zest alongside the salad.

DUCK SALAD WITH CHEESE TOASTS AND PORT-CURRANT SAUCE

Steps:

• Heat heavy large skillet over medium-high heat. Sprinkle duck breast halves with salt and pepper. Add duck, skin side down, to skillet and cook to desired doneness, about 6 minutes per side for medium. Remove duck from heat and let stand 5 minutes. Meanwhile, place 1 cheese slice on each toasted bread piece. Whisk oil and vinegar in large bowl to blend. Season dressing with salt and pepper. Add greens; toss to coat. Divide greens among 4 plates. Place 2 cheese toasts in center of greens on each. Sprinkle walnuts on top. Thinly slice duck breasts crosswise; divide equally among salads, fanning slightly. Drizzle warm Port-Currant Sauce around salads and serve.

ROASTED DUCK WITH APPLE-RAISIN DRESSING

Steps:

• Sprinkle the inside of ducklings with salt; prick skin well all over and set aside. In a large skillet, cook sausage with onion and celery until sausage is no longer ink and vegetables are tender. Add apple and simmer for 3 minutes, stirring occasionally; drain. Meanwhile, simmer raisins in water for 8 minutes; do not drain. In a large bowl, combine sausage mixture, raisins, salt, sage, pepper and parsley; mix well. Add the bread cubes, eggs and broth; mix lightly. Divide and spoon into ducklings. Place with breast side up on a rack in a large shallow roasting pan. Bake, uncovered, at 375° for 1-3/4 to 1-1/4 hours or until the thermometer reads 185°. Drain fat from pan as it accumulates. Remove all dressing.