1 x 2kg whole duck
1 butternut squash
1 tbsp juniper berries
150ml red wine
2 tbsp caster sugar
2 tbsp chopped flat-leaf parsley
2 tbsp olive oil or duck fat
2 tbsp honey
1 tsp dried thyme
sea salt and black pepper
Preheat the oven to 180°C/gas mark 4. Place the duck on a chopping board, breast-side down. Remove the backbone by cutting around it, then flatten the bird by pushing down on the sides. Turn over and flatten the other side. Place in a roasting tin and season with crushed juniper berries, salt and pepper. Roast in the oven for 1 hr.
In the meantime, combine the blackberries, the juice of 1 orange and red wine in a small pan and add the sugar. Bring to the boil, then add the parsley and season with pepper. Simmer for 10 mins until reduced and sticky. Cover the duck with the blackberry mixture, then cut the remaining oranges into quarters and add to the tin. Roast for a further 30 mins, then rest for 10 mins, covered with tin foil.
While the duck is roasting, chop the butternut squash into wedges and place in a saucepan of boiling water. Simmer for 10 mins, then refresh with cold water. Coat the butternut squash with the oil or duck fat and the honey in a roasting tin. Season with pepper and sprinkle with thyme. Turning the oven down to 200°C/gas mark 6 as they go in, roast for 10 mins until golden and fluffy. Serve with the duck.
Other duck recipes can be found in our Sept/Oct 2016 issue.