Orange & kiwi glazed duck

Ingredients 3 oranges, 3 kiwis, caster sugar, new potatoes, samphire, duck.

Serves: 4 Preparation: Size: 1.75kg to 2kg = 2 ¼ hours
                                          2.50kg to 3kg = 2 ¾ hours


I recently acquired a 2.5 kilo wild duck, much to the excitement of my best beloved. I had been playing with a kiwi and orange glaze for a few weeks, loving it but not happy with it for ham or chicken. Duck was the only way in my humble opinion and how right I was. This recipe takes time, but it will leave you with a crispy, delicious duck - the meat flavoured with fragrant orange steam and the ultra crispy skin glazed with orange and kiwi and melt-in-the-mouth potatoes.


1) Pierce two of the oranges all over with a knife, then stuff them in the cavity of the duck. Squeeze the juice from the remaining orange into a milk pan along with three peeled, quartered kiwi fruit and half a cup of caster sugar.


2) Bring to the boil, mashing the kiwi into the orange juice until it is the consistency of a coulis. Set aside to cool and thicken.


3) Arrange the duck in a roasting tin and score the duck liberally with a knife. Ducks have less meat and far more fat than chicken - as it heats, the fat will begin to run from the duck to cook the potatoes, but it's pointless applying the glaze at this stage as it will not flavour the meat! Blast in the oven at 200 degrees for 1 hour.


4) Remove from the oven and poke with a knife or skewer to release ever more fat and juice. Add the new potatoes, stirring them in the fat to ensure they are coated and return to the oven for 1 hour (30 minutes for a smaller duck) at 150 degrees.

5) Liberally coat the duck with the kiwi and orange glaze and return to the oven for 45 minutes at 150 degrees before carving and serving.


I served this with sauteed samphire

Carrot and kiwi soup

Ingredients 6 carrots, 1 butternut squash, 1 sweet potato, 1 parsnip, 2 garlic cloves, 1 pint vegetable stock, sage, 6 kiwi fruit, basil oil, brandy, brown sugar Optional - to garnish grated cheddar

1) Crush 2 cloves of garlic and sautee in basil oil for 1 minute before adding a shot of brandy and a teaspoon of brown muscovado sugar to caramelise the garlic

2) Peel and cube the carrots, parsnip, squash and sweet potato and add into the pan along with a pint of vegetable stock and the chopped sage

3) Simmer for 20 minutes before separating the vegetables from the liquid and pureeing. Pass the puree through a sieve for a smooth liquid and add back into the pan of liquid along with the sliced kiwi

4) After 10 minutes puree a final time and serve with grated cheddar for contrast