Slow-roasted Duck with Sage, Ginger and Rhubarb Home-made Sauce

Recipe By :Jamie Oliver.

2 Ducks, about 3 pounds total mallard
Sea salt
Freshly ground black pepper
255 grams (9 oz) fresh ginger
2 stalks baby rhubarb
2 handfuls fresh sage, roughly chopped
1 bulb garlic, cloves removed and halved
2 medium red onion, finely sliced
2 Glasses Marsala Wine, or vin Santo
285 ml (1/2 pint) chicken stock

Preheat your oven to 180C/350F/gas 4. Season your ducks generously inside
and out. Coarsely grate half your ginger and rhubarb. Mix this in a bowl
with part of your sage and all the garlic and onion, and stuff inside the
cavity of your ducks. Place them on a tray and roast in the oven for 1 hour,
then turn the temperature down to 150C/300F/gas 2 and cook for another hour
and a half until crisp and tender.
During this cooking time you will need to drain the fat maybe 3 times into a
bowl - it will separate into clear fat which you can keep for roasting. The
ducks are ready when the skin is crispy and the leg bones can be easily
loosened.
Once cooked, allow the ducks to rest on a warmed plate while you make the
sauce. Drain off any remaining fat from the roasting tray. Pull out all the
stuffing and any juices from the inside of the ducks into the tray. Heat the
roasting tray on a low heat, add your Marsala and loosen all the sticky
goodness from the bottom of the tray. This may flame, so mind your eyebrows.
Add your stock and reduce to a good taste and consistency. Pass through a
coarse sieve. With a knife you can easily remove the breasts from the ducks
and, using your hands, remove the thighs. Divide onto plates. To finish off
finely slice the remaining ginger and fry off in a little hot oil in a
non-stick frying pan. As it begins to colour, add the rest of your rhubarb,
finely sliced, and finish with the rest of the sage until crisp. Sprinkle
this over the ducks and drizzle with your tasty sauce.

Serves 4

Per Serving (excluding unknown items): 2654 Calories; 250g Fat (85.9%
calories from fat); 75g Protein; 17g Carbohydrate; 3g Dietary Fiber; 482mg
Cholesterol; 1058mg Sodium.Exchanges: 0 Grain(Starch); 10 Lean Meat; 3
Vegetable; 44 Fat.

NOTES : This is one at the best duck recipes I've ever had. Slow roasting
means the skin goes realty crispy and you cook out loads of fat (which you
can keep in the fridge or freezer for roasting your potatoes in future), and
the meat becomes tender, sticky and fantastically rich.

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