Slow-roast duck with quinoa, saffron and olives


"Pot-roast duck happens to be one of my all-time favourites," says McEnearney. "Duck is high in linoleic acid, an antioxidant, quinoa is high in protein, saffron is antioxidant and olives are anti-inflammatory."

You'll need

2 pinches of saffron threads 1 Spanish onion, diced 3 garlic cloves, finely chopped 90 ml extra-virgin olive oil, plus extra to serve 300 gm (1½ cups) red quinoa 1 tsp ground allspice ½ tsp each ground cinnamon and sumac Juice of ½ lemon 1 duck (about 1.9kg) 200 gm mixed olives (such as wild and green) To serve: rocket

Method

  • 01
  • Preheat oven to 100C. Place saffron in a bowl with 125ml warm water and a pinch of sea salt, and set aside to infuse (30 minutes).
  • 02
  • Meanwhile, sauté onion and garlic in 60ml olive oil with a pinch of salt over medium heat until tender and translucent (5-6 minutes). Add quinoa and spices and stir to toast (1 minute). Remove from heat, add lemon juice, season to taste and set aside to cool, then stuff quinoa mixture into duck cavity and stand for 30 minutes.
  • 03
  • Heat remaining oil in a large flameproof casserole over medium-high heat and cook duck breast-side down until well-browned (4-5 minutes). Pour saffron and its liquid over duck, add olives to pan, cover with a lid and braise in oven until duck is very tender (2¾-3 hours). Rest for 15 minutes, then drain pan juices into a sauce boat to use as gravy and reserve olives separately. Carve duck and serve with olives and stuffing spooned out. When everyone is nearly finished, serve rocket to help mop up the juices and cleanse the palate.

At A Glance

  • Serves 6 - 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 - 8 people

Featured in

Nov 2014

Recipes (10 )

You might also like...

A culinary Tour de France

recipes

T-bone steaks with garlic buttered mushrooms and mash

Beef cheek recipes

recipes

Crisp-skin trout with grapefruit, walnut and radicchio salad

Steak with sweet and sour beetroot and horeseradish creme fraiche

recipes

Roast snapper with mandarin and fennel sauce

Good Luck Pinbone's Sichuan chilli eggplant with wood-ear fungus

recipes

Deep-fried chicken with finger-lime sauce

Soy-roast duck with mandarin

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×