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Roast duck with balsamic vinegar

STEVE MANFREDI

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Roast duck with balsamic vinegar
Roast duck with balsamic vinegarJennifer Soo

Duck fat can now be bought in tins at specialist food shops, but it's easy to render. After removing the legs and breast meat from a raw duck, trim the skin and fat from the remaining carcass and put it in a pot - keep the legs and breast for the recipe below. Add half a cup of water and simmer slowly until the liquid fat floats free. Strain and keep until needed.

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Ingredients

  • For each person allow half a duck

  • salt

  • rocket leaves

  • extra virgin olive oil

  • balsamic vinegar

Method

  1. For each person allow half a duck - a leg, with thigh and leg bones intact, and a boneless breast fillet.

    Make sure each piece has enough skin left to completely cover the flesh. Salt the skin with a couple of good pinches on each piece. Preheat the oven to 240C. Place them skin-side down on a large, ovenproof frypan and fry on a medium heat for a few minutes. This will crisp the skin as well as removing most of the fat.

    Discard the fat and, keeping the duck pieces skin-side down, place in the oven. The breast will take about 5-8 minutes and the leg 10-15 minutes. Let stand after removing from the oven.

    Meanwhile, dress some rocket leaves with a little extra virgin olive oil and distribute onto plates.

    Slice each breast into 5-6 pieces and arrange on the rocket.

    Cut each leg in half at the joint, add to the breast and sprinkle with balsamic vinegar.

    Serve immediately.

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