Roast Duck with Grape & Almond Agrodolce & vegetable accompaniments

1 duck, 1.8-2 kgs
1 lemon, quatered
2 sprigs rosemary
Olive oil
Sea salt & freshly ground balack pepper
2 Tbl olive oil
1 red onion, finely chopped
2 cloves garlic, crushed
2 tsp finely chopped rosemary
3 Tbl caster sugar
4 Tbl balsamic vinegar or red wine vinegar
1/2 cup Marsala, port or sherry
1/2 cup raisins
1 cup seedless red grapes, halved
2 Tbl slivered almonds, toasted
2 Tbl chopped parsley
1 kg waxy potatoes, washed
3 Tbl olive oil
300g green beans
3 handfuls spinach leaves
Knob of butter
2 cloves garlic, crushed
Squeeze of lemon juice

Preheat over to 180C.

Rinse the duck inside and out with cold water and dry well with kitchen towels. Put the lemon and rosemary in the cavity and season. Tie the legs with kitchen string. Rub the skin with olive oil and season with sea salt. Place it breast side down on a rack set over a baking dish and pour in 2cm water. Roast for 1 hour.

Turn the duck breast side up and roast for another hour. Transfer to a plate and cover loosely for 20 minutes to rest.

Heat the oil in a medium saucepan and cook the oinion, garlic and rosemary with a good pinch of salt until the onion is soft. Increase the heat and stir in the sugar. Cook for 2 minutes, stirring constantly, until the sugar starts to caramelise and is a pale golden colour. Add the vinegar and let the mixture bubble up then add the Marsala and raisins and simmer until the mixture is reduced and syrupy. Cool for ten minutes then stir in the grapes and almonds, adding the parsley just before serving.

Slice off the end of each potato. Slice them 1/2cm thick, toss in a large bowl with the olive oil and season generously.

Lay the slices slightly overlapping on a large baking tray so you have an even bed of potatoes. Roast for 40 minutes or until cooked and golden, turning the tray for even browing.

Trim off the stalk end of the beans and cook them in boiling salted water until tender. Drian and refresh in cold water then drain and pay dry on kitchen towels. Set aside until ready to serve.

Melt the butter in a large saute pan, add the beans the toss until hot. Add the garlic and spinach leaves and turn to wilt. Squeeze over a little lemon juice and season well.

Cut the duck into quarters and, using kitchen scissors, remove the rib cage and all the small bones. Put a portion of portatoes, followed by some beans and spinach on each place and top with duck and a spoonful of grape agrodolce.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.