Duck with Homemade Damson Sauce

Method

1. Prepare the duck
Heat the oven to 220C/425F/gas mark 7. If the duck is trussed, untie it and gently ease the legs away from the body to help the heat circulate. Season the skin generously with salt and pepper.

Place the duck in a roasting tin and roast for 20 minutes, until the fat starts to run. Baste with the rendered juices, then cover tightly with foil. Lower the oven to 150C/300F/gas mark 2 and cook for 2–3 hours, until the meat is very tender and comes away easily from the bone.

2. Roast the damsons
During the last 30 minutes of cooking, place the damsons in a small ovenproof dish and roast until softened.

3. Make the sauce
Once the duck is done, tip out any fat or juices from the cavity into the roasting tin. Transfer the duck to a warmed plate to rest. Pour off most of the fat from the tin (keep it for roast potatoes later) but leave the brown cooking juices.

Set the tin over a low heat. Add the ginger, garlic and chilli flakes, and cook for 2–3 minutes, stirring. Stir in the soy sauce and 4–5 tbsp water, then add the roasted damsons. Simmer for 4–5 minutes until the fruit is soft enough to crush with a spoon.

Press the mixture through a sieve to remove stones, skins and aromatics. If the sauce feels thin, return to a pan and simmer for a couple of minutes to thicken. Whisk in the redcurrant jelly, tasting and adjusting with more jelly or soy if needed.

4. Serve
Pull the duck meat from the bones. It should be fork-tender. Divide between warmed plates, spoon over the damson sauce and serve. Noodles and wilted pak choi make excellent accompaniments.

Tips for Success

• Save the fat: Duck fat keeps well in the fridge and is unbeatable for crispy roast potatoes.

• Cooking for a crowd? This recipe scales beautifully, just roast two ducks and double the sauce.

• No damsons? Try plums or sloes for a similar tart-sweet flavour.