ORANGE MARMALADE ROAST DUCK
1x2.5kg whole duck
200ml chicken stock
125ml orange marmalade
60ml soy sauce
Preheat oven to 180°C. Line a large roasting pan with foil. Remove both wingtips at the top joint, reserving them for later use. Reserve neck (discard the rest of the giblets). Trim the excess skin and fat around the neck and cavity opening. Grate the zest of an orange and set aside. Cut both oranges into quarters. Stuff as many orange quarters as can fit into the duck’s cavity. Put the remaining orange wedges into a saucepan together with the wing tips, neck, excess fat and chicken stock.
Tie drumsticks together with string. With a skewer or fork, prick holes in the skin without piercing the flesh. Whisk marmalade and soy sauce in a small bowl. Loosen the skin over the breast and thigh meat and stuff the marmalade mix under the skin.
Place breast-side down on a rack in the prepared roasting pan and smear with some of the marmalade mixture. Roast the duck for 1 hour.
Turn the duck over, breast-side up and roast for a further 45 minutes. Meanwhile, bring the saucepan with chicken stock and oranges to a boil. Reduce heat and simmer, stirring occasionally, until reduced by half. Strain the extra oil and discard the solids.
Squeeze the juice from the boiled orange sections into a small bowl, add cornflour and whisk until smooth. Stir orange juice, the reserved zest and any remaining marmalade and soy sauce mixture into the sauce. Cook over medium heat, stirring, until thickened, 1 to 2 minutes.
Transfer the duck to a cutting board and allow to rest for 15 minutes before removing the string and carving. Serve with the sauce.
PORK ROAST WITH QUINCES IN RED WINE
2kg leg of pork
10ml olive oil
10ml sea salt
250g streaky bacon, diced
3 quinces, washed, peeled and quartered
3 fresh bay leaves
400ml dry red wine
250ml hot water
Preheat oven to 200°C. Trim any excess fat from underside of pork, leaving skin intact.
Use a sharp knife to score pork rind. Rub rind with oil and salt.
Place bacon and quartered quinces in a large roasting pan or casserole. Add honey, bay leaves, wine and water, give a good stir and then top with pork.
Roast in oven for 30 minutes.
Reduce oven temperature to 180°C and cook for a further hour, stirring the quinces once or twice.
GARLIC AND HERB ROAST BEEF WITH YORKSHIRE PUDDINGS
1.5kg beef roast
15ml olive oil
salt and pepper to season
4 cloves of garlic, quartered lengthways
25ml Dijon mustard
250ml chopped mixed fresh herbs (rosemary, thyme, oregano, parsley)
Rub the olive oil over the cut of beef, season with salt and pepper and rub again.
Make small, evenly distributed incisions in the meat and insert a sliver of garlic into each one. In a very hot pan, brown the meat on all sides.
Working on a large piece of foil, smear the mustard over the meat, then roll in the herbs. Wrap the meat in the foil and roast at 180°C for 40-45 minutes for medium. Rest for 20 minutes before slicing and serving with the Yorkshire puddings.
YORKSHIRE PUDDINGS: Preheat oven to 220°C. Whisk the milk, flour, salt and eggs together until smooth. Allow to rest for at least 15 minutes. Add 15ml of oil to each hole in a 12-hole muffin pan.
Place in the oven to get smoking hot. Working quickly, pour a little Yorkshire pudding batter, a third of the way up, into each hole. Return to the hot oven and bake for 15-20 minutes until golden and puffed up.
ROASTED HARISSA CHICKEN WITH BABY POTATOES
1 x 330ml can of sparkling apple juice
1.5kg whole chicken
10ml crushed garlic
50ml harissa paste
10ml fresh thyme, leaves picked
750g baby potatoes
Pour a third of the apple juice into a jug, set aside.
Place the open can on a foil-lined roasting dish. Wash the chicken and pat dry.
Fit the chicken over the can with the drumsticks facing down, let the chicken rest on the ends of the legs and the can, forming a tripod to prevent it from tipping.
Mix together the olive oil, garlic, harissa paste, thyme and seasoning. Rub this mixture all over the chicken.
Roast in a preheated oven at 180°C for about 1 hour.
Prick the baby potatoes a few times with a sharp knife, then add them to the roasting pan with the apple juice and roast for a further 30-40 minutes, until the potatoes are tender.
To make your own harissa paste, soak three dried red chillies in warm water until soft.
Remove them from the water, deseed if desired, and add them to a food processor with three cloves of garlic, 3ml salt, 30ml olive oil and 5ml each of ground coriander, cumin and caraway.