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Add a photoServings: 6
Ingredients
- 3 x ducks with their livers
- 3 x handfuls fresh rosemary leaves very finely minced
- 3 x handfuls fresh sage leaves very finely minced
- Â Â sea salt and freshly grnd black pepper
- 1 bot sweet red wine (such as Aleatico di Puglia)
- 2 Tbsp. extra virgin olive oil
- 2 clv garlic peeled and minced
Directions
- Fill a saucepan large sufficient to hold all the ducks with water and bring to the boil.
- Lower the heat to a simmer and immerse the ducks.
- Leave small ducks in for 5 min; larger fattier ones for 7 ti 8 min.
- Remove the ducks and hang over a dish to collect the liquid fat which will drip out.
- Allow to drip for 30 min longer if possible.
- Using a hairdryer blow warm air over the skin surface to assist the release of the fat.
- Mix together the rosemary and sage with a generous amount of salt.
- Roughly chop the duck livers then place in a blender with 250ml of the wine 2 Tbsp. of the herb and salt mix the extra virgin olive oil and garlic.
- Blend till you have a thick liquid.
- Pour a third of the liver and herb mix into the tail cavity of each duck swirling it around to coat the interior.
- Push the tail into the cavity to close it.
- Then rub every part of the skin with the remaining herb and salt mix; this should adhere well as the ducks will be very greasy.
- Preheat the oven to 220C/430F/Gas 7.
- Place the ducks on wire racks inside roasting trays breast side up and roast for 30 min the skin should quickly begin to brown.
- Then lower the oven temperature to 190C/375F/Gas 5.
- Turn the ducks over and continue to roast for about an hour.
- The ducks are cooked when the flesh comes away from the bone and the skin is crisp.
- Pour off the duck fat from the trays but keep the juices if any most of the juice will be inside the ducks held in by the tail.
- Pour the juices into the tray add in the remaining wine and boil to reduce to a syrup.
- Season well.
- Serve this as a sauce with the duck.
- Buy small Gressingham ducks and allow half a duck per person. The ducks are blanched before roasting to release the excess fat.
- Serves 6
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