Braised and roasted whole duck

Serves 4-6

(NOEL MURPHY)

This is great accompanied by spring onions, cucumber and Chinese pancakes. You could also try it in a warm salad with cashew nuts, spinach and noodles.

1 small to medium duck (preferably Gressingham), giblets removed

For the mirepoix

1 onion, peeled and quartered
2 stalks celery, halved
1 leek, white only, halved
2 carrots, peeled and quartered
1 bulb garlic, halved lengthways
2 cinnamon sticks
3 star anise
1 orange, halved
2 red chillies, halved
1/4 bunch coriander stalks
80g/3oz fresh root ginger, peeled and roughly chopped

For the glaze

250ml/8fl oz Madeira wine
2 litres/31/2 pints chicken or vegetable stock
2 tbsp soya sauce
4 tbsp Hoisin sauce
2 tbsp honey

Heat a large saucepan over a moderate heat. When hot, add the duck and brown all over, allowing a lot of the fat to render off (straining some off).

When golden all over, remove from the pan. Add the mirepoix ingredients and brown well. Add the Madeira and simmer until it reaches a syrup consistency. Add the remaining ingredients, creating a braising stock, then place the duck in the pan with it and cover with a lid.

Keep on a very gentle simmer for one-and-a-half hours then carefully remove the duck using two slotted spoons, and place on to a roasting tray lined with foil. Cover the entire tray with clingfilm. Preheat the oven to 200C/ 400F/Gas6, ready for the duck, strain the cooking liquor into a clean saucepan and bring to the boil.

Reduce by two-thirds to form a gravy-like sauce. Brush the duck all over with a little of the sauce, setting aside the rest for serving, then place in the oven for 10 minutes, until slightly crisp on the outside. Serve with the sauce, Chinese pancakes, cucumber and spring onion.