Crispy Roast Duck with mustard fruits and rosemary matched with Crossroads Winemaker's Collection syrah 2013

Ingredients - serves two

  • 1 whole duck
  • rice bran oil
  • sea salt
  • 1 jar mustard fruits, sliced
  • fresh rosemary, finely cut
  • sea salt

Master tip:

Amazing duck dish that is so simple, mustard fruits you can find and any good specialist food store, rosemary works well but so does thyme and if you want to get picky on the duck remove the thigh bone from the inside before serving so it is easier to eat.

  1. Rub the duck in oil then season all over. 
  2. Cook in a 200’ oven for 20 minutes then reduce the temperature to 180’ and cook for a further 40 minutes. Remove and rest. 
  3. Using a sharp knife remove both sides of the duck starting at the breast and keeping the legs attached.
  4. Place back in a pan and fry skin side down so nice and crispy. 
  5. Place on a plate to serve and finish with generous amount of the sliced mustard fruits, rosemary and sea salt.


Josh Emett Master Match Horizontal Rule