This exquisite recipe for Roast Easter Duck with Raisin Salad combines the rich, savory flavors of duck with a refreshing, tangy salad that features a delightful dressing infused with vanilla and spices. The dish is perfect for a festive gathering or a special family meal, offering a unique twist on traditional Easter fare.
Why You Will Love This Recipe
You will love this recipe for its harmonious blend of flavors and textures. The succulent duck, roasted to perfection, boasts a beautifully glazed skin that crackles with every bite. The accompanying raisin salad adds a bright and zesty contrast, making each mouthful a celebration of taste. This dish not only impresses visually but also delights the palate, making it an ideal centerpiece for your Easter feast or any special occasion.
Introduction
Easter is a time for family gatherings, festive meals, and cherished traditions. While many people opt for the classic roast lamb or ham, why not try something different this year? Roast duck brings a luxurious touch to your table, and when paired with a vibrant raisin salad, it creates a dish that is both sophisticated and approachable. This recipe walks you through the process of preparing a perfectly roasted duck infused with warm spices, complemented by a refreshing salad that is sure to impress your guests. Let’s dive into the culinary adventure of preparing this stunning Roast Easter Duck with Raisin Salad!
Ingredients:
- 1 tsp ground cinnamon
- 1 tsp allspice
- 1 duck (about 2kg)
- 3 tbsp smooth marmalade
- 2 Little Gem lettuce, quartered
- 1 lime, zested
- 1 tbsp rapeseed oil
- 1 shallot, finely chopped
- ½ tsp ground cumin
- ½ tsp ground coriander
- 50ml olive oil
- ½ vanilla pod, split, seeds scraped out
- 50g raisins
- 1 tbsp vinegar
- ½ lime, juiced
Preparation:
Step 1: Preheat your oven to 200°C (180°C fan/gas mark 6). In a small bowl, combine the ground cinnamon, allspice, and 1 tablespoon of flaky sea salt. This spice mix will enhance the duck’s natural flavors.
Step 2: Lightly score the skin of the duck all over. This technique allows the fat to render out during cooking, resulting in crispy skin. Rub the spice mixture all over the duck, ensuring an even coating.
Step 3: Place the duck on a rack in a roomy roasting tin and roast it in the preheated oven for 25 minutes. This initial high temperature helps to crisp the skin.
Step 4: After 25 minutes, remove the duck from the oven and reduce the temperature to 140°C (120°C fan/gas mark 1). Continue to roast the duck for an additional 1 hour and 30 minutes, basting it every 30 minutes with the pan juices. This will keep the meat moist and flavorful.
Step 5: Once the duck has finished roasting, turn the oven back up to 200°C (180°C fan/gas mark 6). Brush the duck all over with the smooth marmalade and return it to the oven for 20 minutes. This step will give the duck a beautiful, glossy glaze. If the skin is not yet a deep golden color, leave it in the oven for a few more minutes. After roasting, let the duck rest for 15-20 minutes before carving.
While the duck is roasting, prepare the dressing for the salad.
Step 6: In a small frying pan, heat the rapeseed oil over medium heat. Add the finely chopped shallots and sauté until soft. Then, add the ground cumin and coriander, frying for an additional minute to release their flavors.
Step 7: Pour in the olive oil and add the vanilla seeds and pod. Gently warm this mixture for about 20 minutes to allow the vanilla to infuse its flavor into the oil.
Step 8: After 20 minutes, add the raisins, vinegar, and lime juice to the dressing. Season with salt and pepper to taste, and set aside to cool.
Step 9: Once the duck has rested, toss the quartered Little Gem lettuce in the prepared dressing.
Step 10: To serve, shred the meat from the duck bones and plate it alongside the dressed salad. Top the duck with lime zest for an extra burst of flavor.
Serving Suggestions:
This Roast Easter Duck with Raisin Salad pairs beautifully with roasted seasonal vegetables or a creamy potato gratin. A glass of light-bodied red wine, such as Pinot Noir, complements the richness of the duck perfectly.
Tips:
- For the best results, choose a high-quality duck. A free-range duck will have superior flavor and texture.
- Don’t skip the resting period after roasting; this allows the juices to redistribute, ensuring moist meat.
- You can prepare the dressing ahead of time and store it in the refrigerator for up to two days before serving. Just give it a good stir before using.
Prep Time: 30 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 45 minutes
Nutritional Information (per serving):
Calories: 550
Protein: 40g
Sodium: 600mg
Conclusion
Roast Easter Duck with Raisin Salad is a remarkable dish that combines the rich, savory flavors of duck with a bright and tangy salad. This recipe not only offers a delightful culinary experience but also creates an inviting atmosphere for your gathering. As you carve into the beautifully roasted duck and serve it alongside the refreshing salad, you’ll create lasting memories with family and friends. This Easter, elevate your dining experience with this exquisite recipe that is sure to impress.
Questions and Answers about this Recipe:
- Can I use a different type of meat instead of duck?
- Yes, you can substitute duck with chicken or goose; however, cooking times will vary. Adjust accordingly to ensure the meat is cooked through and tender.
- How can I make the dish more festive?
- Consider adding seasonal vegetables, such as roasted carrots or asparagus, and serving with a festive side dish like scalloped potatoes to enhance the celebratory feel.
- Is it possible to prepare the duck in advance?
- You can roast the duck a day ahead, let it cool, and store it in the refrigerator. Reheat it gently in the oven before serving to maintain its crispiness.
- What can I use if I don’t have marmalade?
- If you don’t have marmalade, you can use apricot jam or honey mixed with a bit of orange juice for a similar sweet glaze.
- Can I make the salad dressing without vanilla?
- Certainly! You can omit the vanilla pod and use extra spices or a splash of orange juice for added flavor in the dressing.