Slow roasted duck recipe

• 1 Large duck (2.8kg)
• 2 Onions peeled and roughly chopped
• 1 Bottle of stout
• 1 tbsp Brown sugar
• 200 ml (7fl oz) Beef stock
• 1 tbsp Rapeseed oil for frying

1. Preparing the jus: Begin by making the jus, which can be made well in advance.
2. Trim the wings away from the duck and roughly chop.
3. Heat a deep-sided frying pan, add a splash of rapeseed oil and fry the chopped duck wings until brown.
4. Add the onions, fry until coloured and add the brown sugar and stout.
5. Bring to the boil and simmer until reduced by half.
6. Add the beef stock and simmer for a further half an hour, skimming off any scum on the surface.
7. Strain the jus and continue to reduce further, tasting until the desired taste and consistency is achieved.
8. Set aside until ready to use.
9. Cooking the duck: Pre-heat the oven to gas mark 7/220C/425F.
10. Prick the duck with a fork, season and place on a trivet in a roasting tin in the oven.
11. After 30 minutes turn the oven down to gas mark 2/150C/300F and continue to roast for a further two hours.
12. Remove from the oven and allow the duck to rest for 20 minutes before carving.

duck, onions, stout, brown sugar, stock

Taken from www.lovefood.com/guide/recipes/11653/galton-blackistons-slow-roasted-duck (may not work)