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Roasted Devonshire duck with quince and elderberries

Made at The Ivy | Serves 4

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For the roasted duck
2 plump wild ducks
1 small onion, roughly chopped
1 carrot, roughly chopped
2 celery stalks, roughly chopped
3 sprigs of thyme
A knob of unsalted butter, softened
Salt & freshly ground black pepper
½ tablespoon plain flour
125ml glass of red wine
½ teaspoon redcurrant jelly
500ml chicken stock (good quality stock cubes will do)
100g elderberries, stems removed

For the quince
2 quinces, peeled, cored and quartered
1 bottle of red wine
300g caster sugar
1 vanilla pod, split and scraped
1 bay leaf
A slice each of orange and lemon
1 cinnamon stick

For the duck

Preheat the oven to 230°C/gas mark 8.

Put the ducks in a roasting tray with the vegetables and thyme, brush with a little butter and season with salt and pepper. Roast the birds for 30 minutes, then remove from the roasting tray and leave on a plate to rest and catch the juices.

Add the flour to the roasting tray, which should retain some of the cooking juices and stir well over a medium heat for a minute or so. Pour in the wine and stir well. Add the redcurrant jelly and gradually add the stock. Simmer for 10 minutes until the sauce has reduced by half and thickened. Strain through a fine-meshed sieve into a saucepan, add the elderberries and any juices from the duck, bring back to the boil (boil for a little longer if it needs thickening) and remove from the heat.

To serve the duck, either chop each in half with a heavy kitchen knife and serve them on the bone, or remove the legs and then cut the breast away from the bone and slice them into about 6 pieces. Serve with the elderberry sauce and accompany with seasonal greens.

For the quince

Preheat the oven to 120°C/gas mark 4.

Mix all the ingredients except the quince together in a saucepan and bring to the boil.  Continue to boil until the sugar has dissolved.  Pour the liquid over the quince into a deep baking tray and place a sheet of baking paper over the top.  Place into the oven to poach the quince until it is soft (this will take around 40 minutes).  Remove from the oven, cool until warm and then extract the quince from the liquid and serve with the duck.

 

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