Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the duck by rinsing it under cold water, patting it completely dry with paper towels, and scoring the skin in a crosshatch pattern without cutting into the meat.

2. 2

   In a small bowl, combine 60 milliliters of heather honey, 2 tablespoons of chopped fresh rosemary, 1 tablespoon of crushed juniper berries, 2 teaspoons of coarse sea salt, and 1 teaspoon of freshly ground black pepper to create a fragrant rub.

3. 3

   Rub the entire duck generously with the prepared mixture, ensuring to get some under the skin, and let it marinate at room temperature for 30 minutes.

4. 4

   Roast the duck over a medium-hot open flame or barbecue, turning occasionally, for approximately 1.5 to 2 hours, or until the internal temperature reaches 74 degrees Celsius in the thickest part of the thigh, allowing the fat to render and the skin to crisp.

5. 5

   While the duck roasts, boil 750 grams of peeled and diced swede and 750 grams of peeled and diced Maris Piper potatoes in separate pots of salted water until tender, then drain thoroughly.

6. 6

   Melt 60 grams of unsalted butter in a large skillet, sauté 1 large thinly sliced leek until softened for 5 minutes, then add the cooked swede and potatoes, mashing them together and stirring in 30 milliliters of Scotch whisky (if using) to create the Neep & Tattie hash.

7. 7

   Once the duck is cooked, remove it from the heat and baste with an additional 60 milliliters of heather honey for the final 10 minutes of cooking, allowing it to rest for 15 minutes before carving to retain its juices.