Roast duck with grape sauce
- Preheat the oven to 220degC. (You need a really hot oven to melt the fat from under the skin, keeping the meat succulent.) Remove any loose fat, neck or giblets from inside the duck, then pat it dry inside and out. Remove the wings at the first joint. Rub the duck all over with olive oil, then season inside and out with salt and pepper. Place the orange and herbs inside the duck. Prick the skin all over with a fork or metal skewer. Place the duck on its side on a metal rack in a roasting dish with the sherry, giblets, neck and wing trimmings. Roast for 20 minutes.
- Use any fat to baste the bird, then turn it over and roast for 20 minutes. Baste again, then turn the duck breast-side up.
- Reduce the oven temperature to 200degC, then roast for 30 minutes, basting frequently.
- Remove the duck and rack from the oven, then transfer them to a tray and cover with tinfoil. Pour off any fat from the juices, then set aside.
- Add the stock to the roasting pan and duck juices, then bring to the boil over a medium heat on top of the stove, scraping up any bits of cooked meat. Strain the sauce into a small saucepan, then add the jelly and grapes and bring to a simmer. Pour a little of the sauce over the duck, then return it to the oven for a few minutes to crisp the skin.
- To serve, first remove the legs, then carve the breasts off whole before carving them into thin slices. Serve with sauce on the side.