2 kg Game Farm duck, excess skin and fat trimmed
sea salt and freshly ground black pepper
2 large brown onions, skin on, cut into rounds
Plum, ginger and rhubarb relish
250g plums, stoned and quartered
1 red chilli, halved and seeded
200g rhubarb, sliced into 3cm lengths
2 cinnamon sticks
1 star anise
100ml red wine vinegar
8 cm piece ginger, grated
180g brown sugar
Preheat the oven to 200°C. Season the duck with salt and pepper inside and out and bring to room temperature. Place the onion rounds in a baking dish, sit the duck on top and roast for 1 1/2 hours. Remove and set aside for 30 minutes. Meanwhile, make the relish. Place the plums and chilli in a saucepan and add the cinnamon, star anise, vinegar and half the sugar. Stir well, bring to a gentle simmer and cook for 25 mins; stirring occasionally. Set aside and leave to cool. While the plums are cooking, combine the rhubarb, sugar and ginger place into a small baking dish and bake in the oven for 40 mins, or until rhubarb is tender. Remove from oven and combine with the plums. (Once cooled, place it in the fridge if not using immediately, then bring it back to room temperature before serving). Carve the duck by cutting out the two breasts and the two legs with a sharp knife. Serve with the relish, some crispy roast potatoes and green beans.
Duck reheats really well so cook it ahead of time or the day before, joint it when it is cold and then reheat the portions skin side up in a hot oven or under a hot grill (15 – 20 minutes).