Alex James' rotisserie duck with Jerusalem artichokes recipe

• 2 medium sized ducks
• 2 oranges, cut into quarters + 1 extra to roast with the veg
• 4 star anise
• 1 pinch salt
• 450 g (15.9oz) seasonal potatoes, scrubbed and cut in half
• 450 g (15.9oz) Jerusalem artichokes, scrubbed and cut in half
• 1 tbsp rapeseed oil
• 1 drizzle hoisin sauce, for basting

1. Preheat the rotisserie (check manufacturers instructions) or oven to 200C/gas mark 6.
2. Take the ducks and remove any giblets etc.
3. from the cavity.
4. Place the orange wedges and star anise into the duck cavity take a piece of heat resistant string and tie around the bird to secure the wings in place (This only needs to be done if cooking on a rotisserie)
5. Place the potatoes, artichokes and 1 quartered orange in a large roasting tin, spread out into a single layer and drizzle with a little oil.
6. Place the ducks in the rotisserie on the supplied skewers OR on a wire rack in the oven and position over the roasting tray of vegetables.
7. Roast for the calculated cooking time turning and moving the veg around so that they baste and brown in the juices.
8. After three quarters of the cooking time baste the ducks generously with hoisin sauce and return to cook for the remaining cooking time until crispy & golden.
9. Squeeze the baked oranges over the duck and serve with heaps of roasted veg.

oranges, anise, salt, potatoes, artichokes, rapeseed oil, hoisin sauce

Taken from www.lovefood.com/guide/recipes/47034/alex-james-rotisserie-duck-with-jerusalem-artichokes-recipe (may not work)