Roasted duck from English chef Jamie Oliver

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Prepare a crispy duck for the festive table with a bright citrus aroma, Chinese spices and vegetable sauce with wine. The famous chef understands gourmet dishes and shares the recipe with you.

Ingredients:

• Whole duck (preferably home-made) – 1½ kg
• Sea salt – to taste
• Ground black pepper – to taste
• Chinese 5-spice blend – 2 tsp
• Clementine – 2 pcs.
• Bay leaves – 6 pcs.
• Garlic – 1 pc.
• Carrot – 2 pcs.
• Purple onion – 2 pcs.
• Flour – 3 tbsp
• Marsala – 100 ml
• Chicken stock – 1 l

Preparation method:

1․ Preheat the oven to 180 °C.

2․ Trim the duck, removing all excess fat. Using a sharp knife, carefully make crosswise cuts on the breast and drumsticks at a distance of approximately 1 cm from each other.

3․ Rub the carcass with salt, black pepper and Chinese spice mixture.

If you don't have a ready-made Chinese mixture, mix equal parts ground cinnamon, anise, Sichuan peppercorns, cloves, and fennel seeds.

4․ Cut the clementines in half without peeling them and place them inside the duck along with the bay leaf.

5․ Transfer the duck to a baking sheet and place in the oven for 1 hour and 20 minutes.

6․ Slice the whole peeled garlic clove crosswise. Coarsely chop the carrots and onions.

7․ Carefully lift the duck and make a pillow of vegetables for it and return to the oven for another 40 minutes.

The duck's crust should be crispy and the meat should easily separate from the bone.

8․ Mix the baked vegetables with flour and mash with a pestle. Place over medium heat, pour in the wine and cook, stirring constantly.

9․ Add the broth and bring to a boil, then reduce the heat and leave for about 15 minutes. The sauce should thicken.

10․ Strain it through a large sieve, skim off the fat from the surface and season with salt.

11․ Cut the duck into portions and serve with the vegetable sauce.

The hostess will be wowed!