Honey Roast Duck With Mustard Mash And Caramelised Onion & Red Wine Sauce

Cherry Valley Half Roast Lincolnshire duckling Mustard mash 900 gm Maris Piper Potatoes 55 gm butter 55 ml milk 25 gm whole grain mustard salt to taste ground nutmeg and ground white pepper to taste Caramelised onion & red wine sauce 2 large Spanish onions – thinly sliced 220 ml red wine 1l chicken/veal stock sprig fresh thyme 55 gm butter salt to taste ground black pepper to taste
Preparation method: 
Remove from the pouch and place on a baking tray. Cook on the middle shelf of a pre heated oven at 200 degrees C, for approximately 25/30 minutes. Check skin is crisp and golden before removing from the oven ready to serve. Mustard Mash Wash and peel potatoes and boil in salted water till they are just cooked. Drain the potatoes and return to the pan with the butter, milk and seasonings. Mash together and add mustard. Caramelised onion and red wine sauce Heat the oil in a saucepan over a moderate heat. When the oil is hot add the thinly sliced onions and stir every few minutes to allow them to caramelise. Add the red wine and reduce by half. Then add the stock, and again reduce by half. Soften the butter and add the stock mix with the finely chopped thyme. Season to taste. To serve With a piping bag and plain nozzle, pipe a spiral of mustard mash in the centre of a suitable warm serving plate. Cut the honey roast half duck in half and lay against the potato and then carefully pour the sauce around the potato and duck. Garnish with a little fresh herb and a twist of ground black pepper.

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