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Roast Duck and Blackberry Sauce

So Valentines day is around the corner you want to save your coins or try something a little different with your loved one(s) this year. I have teamed up with the lovely guys at Gressingham Duck to bring you this valentines day special recipe that will definitely impress your significant other, friends or family. 

This recipe is versatile and goes great with chicken or even a cheeky bit of lamb. Yum!


Prep Time: 15 mins

Cooking Time: 50 mins 

Serves: 6


Ingredients 

Duck

1 Whole Gressingham Duck

1 tsp Garlic Granules 

1 tbsp Seasoning All

1 tsp Mixed Spice

1 tsp Chilli Flakes

1/4 tsp Nutmeg

1/2 Dried Basil

1/2 Dried Parsley

2 tbsp Date Syrup 

2 tbsp Honey

1 tsp Soy Sauce

Blackberry Sauce

1 Small Pack Blackberries

1 1/2 tbsp Date Syrup

Pinch of Cinnamon

1 tsp Corn Flour



Method:

Pre-heat oven to 150°


Start by cleaning your duck by plucking away any odd stray hairs.

Rub down with lemon whilst in a bowl and add a few drops of vinegar. 

Add water and leave to rest for 5 mins. 

For your seasoning, add all the dry ingredients together in a bowl. Then add your date syrup and honey. Mix together well till you get a nice thick marinade. 

Head back to your duck and rinse away the vinegar and lemon. 

Place duck into a large roasting dish and with knife poke holes into the flesh of the duck so the seasoning can get right inside.

Finally with a pastry brush marinate your duck with your seasoning mix. 

Once your duck is fully marinated, carefully place into the oven and roast for 50 mins. 25 mins on each side.

For your Blackberry Sauce, in a small saucepan add all the berries or as many as you want to make. If you have some left over you can try your hand at my Blackberry Mocktail Recipe. 

Add a few drops of water just enough to break drown the berries, you don't want it it to be watery. Then add the syrup to sweeten and gently mash the berries down. 

Bring the sauce to a boil and in a small cup add the corn flour and 2 tbsp of cold water. Add to your berries and stir until sauce thickens. Your sauce is now ready to serve with your delicious and succulent duck.



Did you make this recipe?

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©Alexis Adjei 2020.

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