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Whole Roasted Duck with Purple Sprouting Broccoli, Duck-Fat Potatoes and Bordelaise Sauce

Succulent roasted duck served with crispy duck-fat potatoes, tender purple sprouting broccoli, and a rich, velvety red wine bordelaise sauce.

DinnerDuckGluten FreeFrenchRoast
Estimated Nutrition
Calories
1208.1
kcal / serving
4832.4 kcal total
Carbs
22.1g
per serving
88.2 g total
Fat
105.1g
per serving
420.5 g total
Protein
35.7g
per serving
142.8 g total
Cook Time
100
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
pinch
Sugar
To taste
CondimentsSauces
300
ml
Veal Jus
Warmed
Dairy
50
g
Butter
Unsalted
75
g
Butter
Unsalted, for broccoli
Liquids
200
ml
Red Wine
Meat
1
piece
Duck
Whole, trimmed and wings removed
NutsSeeds
1
1
Salt
To taste
1
1
Black Pepper
Freshly ground, to taste
2
sprigs
Thyme
Leaves picked
1
piece
Bay Leaf
5
piece
Black Peppercorns
OilsFats
100
g
Duck Fat
Trimmed from the whole duck
Vegetables
2
piece
Potatoes
Peeled and diced into 1cm cubes
1
piece
Shallot
Finely chopped
400
g
Purple Sprouting Broccoli

Method

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