More & more farmers markets seem to be springing up in and around the Midlands UK, which I guess is a reflection of the growing trend towards organic or at least local ingredients. In the small sleepy village of Hartlebury lives a lady by the name of Debbie Bakewell, who rears & produces exceedingly good Barbury Ducks.
Thankfully now *Brummies too can enjoy her free range ducks and chickens as she now has a stall at the farmer’s market in Mosley.
*A slang name for people from Birmingham
1 x 2.5 kilo (approximately) Fresh duck including giblets
3 Granny Smith apples
1 Spanish onion roughly chopped
2 peeled carrots roughly chopped
40 grams butter
1 Tbsp olive oil
1 bay leaf
2 Tbsp tomato puree
2 Tbsp plain flour
75 grams caster sugar
1 litre chicken stock
1.5 Tbsp grain mustard
1. Preheat oven 200 C gas mark 6
2. In a non stick frying pan melt 25 grams butter then fry the giblets, half the onion, the carrots until well browned. Transfer the giblets to a saucepan and add the stock,tomato puree, bay leaf and simmer gently.
3. Roughly cut up 1 apple and put inside the duck cavity together with the remaining half onion.
4. Rub the olive oil into the duck then season inside and out with salt & pepper.
5. Roast on the middle shelf starting first breast side up for half an hour then turn the duck breast side down for 1 hour or until the juices run clear.
6. Transfer the duck to an oven proof dish and keep warm in a cool oven 100 C (gas mark 1 ).
7. Pour off most of the duck fat *(and keep) then place the roasting pan over a low heat and stir in the flour, then gradually add the stock stirring well. Transfer the gravy back to the saucepan and simmer on a low gas and season with salt & pepper.
8. Cut remaining 2 apples straight down into 8 wedges each, then cut out as much of the core from each wedge.
9. Cook the apple wedges in a 50 ml water & 15 grams butter for 5 minutes on a medium high heat & then drain into another dish.
10. Gently heat the sugar in the saucepan on a medium heat until it begins to caramelise. When its nicely brown remove from the heat and add the apples & 1/2 tablespoon of grain mustard and keep warm.
11. Strain the gravy to remove vegetables etc then add the remaining grain mustard. If the gravy has reduced too much add a little extra stock.
12. Carve the duck & serve with a few of the apple wedges.
Chef’s Tips
Whenever your roasting meat always baste it from time to time, it does make a difference! Serve your duck with small baked potatoes topped with sour cream & chives and a good portion of green beans. If you prefer your duck skin crispy, sprinkle a little salt lightly over the cooked duck then carefully crisp the skin under a hot grill. When carving remove both legs first then carve the breast. *The saved duck fat (dripping) will keep for at least a week in the fridge so perhaps try cooking your Sunday roast potatoes in it....mmmm!
Roast Local Duck with Caramelised Apples serves 4 © Kevin Ashton 2005
We are a small family company that attend Mosely Farmers Market in Birmingham with our handmade preserves. Mosely I have to say has a very diverse range of products on sale and should not be missed