Makes 20, with ½ duck left over
Cooks In2 hours 40 minutes
Nutrition per serving
Calories 231 12%
Fat 20g 29%
Saturates 5.8g 29%
Sugars 2.4g 3%
Protein 9.1g 18%
Carbs 3.1g 1%
Of an adult's reference intake
- 1 higher-welfare duck
- 2 cm piece of ginger
- 1 teaspoon five-spice powder
- a few good pinches of ground cinnamon
- 4 clementines
- ½ a bunch of fresh mint
- 1 pomegranate
- LEMON & CHILLI DRESSING
- 1-2 fresh red chillies
- 3 tablespoons extra virgin olive oil
By Ginny Rolfe
- Preheat the oven to 190ºC/gas 5. Season the duck well with sea salt and black pepper, both inside and all over.
- Peel, finely slice and rub the ginger over the duck, then rub in the spices.
- Place the duck in a roasting tray and cook in the oven for about 2 hours, or until cooked through, basting halfway.
- Allow to cool a little, then shred all the meat into a large bowl and set aside.
- Peel the clementines, removing as much pith as possible, then finely slice and add to a separate bowl along with the mint leaves. Tap the seeds out from the pomegranate and add those too.
- To prepare your dressing, deseed and finely chop the chillies, then place in a clean jam jar with the oil and lemon juice. Shake to combine.
- Immediately before serving, mix some warm duck with the fruit mixture and drizzle with a little dressing, then load up the forks – simply spike a fork into pieces of clementine, duck and mint, catching some pomegranate seeds along the way.
Once you get the hang of it, vary the forks a little with apple slices, frisée lettuce, watercress, rocket or nuts, if you like.