Pre-heat the oven to 200C/400F/Gas Mark 6.
Prick the duck all over with a fork then stand it over a sink and pour over a kettle of water. Pat dry then rub the salt all over the flesh. Place breast side down on a rack in a baking tray.
Place in the oven for 20 minutes then turn over and cook for a further 25-30 minutes for pink or 40 minutes for more well done.
Cook the new potatoes in boiling salted water for 15-20 minutes depending on their size. They should be quite soft for this recipe.
Meanwhile heat the duck fat in a roasting tin in the oven for about ten minutes.
Drain the potatoes and toss in the hot oil. Sprinkle over plenty of sea salt and of black pepper. Now take a potato masher or a fork and “squash” each potato it should break up but not fall apart.
Carefully mix the potatoes ensuring they are covered with herbs and oil. Be gentle here, as you don’t want the potatoes completely collapsing.
Roast in the oven for 45-60 minutes. Halfway through the cooking add a little more oil and give them a really good toss. The potatoes are ready when they are golden and the edges are crispy.
Make the sauce by heating one tablespoon of duck fat in heavy-based saucepan. Add the fresh ginger and cook over a low heat until just softened.
Add all the remaining sauce ingredients to the pan and bring to a simmer. Then allow to bubble and reduce by half.
Meanwhile for the cabbage, heat the duck fat in a wok. Add the ginger and cook over a high heat for 30 seconds, throw in the cabbage, season generously and stir well.
Add the stock and stir fry for 3-4 minutes when the cabbage should be al dente.
Carve the duck and serve with some potatoes, cabbage and spoonfuls of the sauce.
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