Spiced roast duck with port

Preparation Time: 20 minutes.
Cooking Time: 2 hours
Serves: 4 

Ingredients

1 x 2.5 kg Freedom Food labelled whole duck
seasoning
8-10 whole cloves
3 clementines, unpeeled
3 cinnamon sticks, bruised
150 ml red wine
250g ready-made cranberry sauce
3 tbsp port
handful fresh cranberries to serve

Method

Preheat the oven to 230°C/Fan 210°C, 450°F, Gas 8.

Check the duck for giblets and remove. Rinse duck inside and out, and dry thoroughly inside and out with kitchen paper. Lightly prick the skin all over with a fork and leave to dry at room temperature for 15 minutes.

Season the duck inside and out with salt and pepper. Stud one clementine with the cloves and place into the duck's body cavity with 2 cinnamon sticks.

Place the duck in a roasting tin. Roast for 20 minutes and baste duck with the fat. Reduce the temperature to 190°C/Fan 170°C, 425°F, Gas 5 cook for another 1 hour 10 minutes, or until juices run clear when thickest part of the leg is pierced.

Slice the remaining clementines. Place the cranberry sauce, sliced clementines and remaining cinnamon stick in a pan. Heat gently until the sauce is softened.
Add the port and heat over a low heat until gently and simmer for 5 minutes.
Check the duck is ready and very carefully pour the fat out of the duck and transfer the duck to a serving plate.

Pour away the remaining fat in the roasting tin (keep it for roast potatoes). Place the tin over a medium heat and add the red wine stirring with a wooden spoon to loosen the sediment. Add the sauce. Cook, stirring, for 2 minutes. Pour some of the sauce over the duck, sprinkle with the fresh cranberries and serve the remainder of the sauce on the side.