Duck with tomatoes
Ingredients
5
Steps
5
Serves
4
Cook Time
90-95 Min
Ingredients
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Preheat the oven to 220°C/425°F/Gas mark 7.
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Wipe the duck dry, pull out excess fat and prick the thick fatty bits of the skin using a skewer, particularly the area between legs and breast. Rub the skin with salt and pepper, and season the inside.
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Put the duck on a rack in a roasting tin, breast side up, and roast on the lowest shelf of the oven for 20 minutes. Turn the duck over and roast for a further 30 minutes.
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Reduce the oven temperature to 200°C/400°F/Gas mark 6, pour out the fat and roast for a further 15 minutes, breast-side up. Pour out any remaining fat, add the tomatoes, olives and wine, and roast for a further 15 minutes.
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Remove from the oven and allow the duck to rest for about 10 minutes before carving. Spoon the tomatoes and olives over each serving.