roast duck with truffle mushrooms and spiced red wine jus
The addition of truffle oil gives this dish a delightful air of indulgence. The jus can be made a day or two beforehand and gently reheated when needed.
for the duck
spiced red wine jus
Preheat the oven to 180°C/gas mark 6.
Remove the giblets from the duck, if included, and weigh to calculate the roasting time. It will need 20 mins per 500g, plus an additional 20 mins.
Pat the skin dry with kitchen paper and prick with a fork. Season well and place one garlic clove in the cavity.
Place all the vegetables and herbs, apart from the mushrooms, in a large, deep-sided roasting tray and season with salt and pepper. Drizzle the olive oil over the vegetables and put the duck on top. Place in the
oven. Approximately 30 minutes before the end of cooking time, carefully add the mushrooms to the roasting tray and use the juices to baste the mushrooms.
When the duck is cooked, remove from the oven and rest in a warm place for 30 minutes before carving. Drizzle the truffle oil over the mushrooms and the duck.
While the duck is cooking, make your sauce. Put the oil in a pan on a low to medium heat and sweat off
the onions until they soften and begin to caramelise.
Add the allspice and nutmeg and cook for 10 minutes on a low heat, adding a dash of water if drying out. Then add the port, wine, and hard herbs. Bring to the boil and then simmer until the liquid has reduced by half. Pour in the stock and reduce by half again. Carefully pass the liquid through a sieve into a new pan and once again, bring to a boil. Remove from the heat, check for seasoning, then whisk in the sugar and butter.
Carve the duck, share out the truffle mushrooms, and serve with roast potatoes and seasonal vegetables.