Chris Boustead, chef-patron of Linden Stores's inspiration for this recipe: "Growing up in Scarborough as one of five boys, Easter and Christmas were the rare occasions we would sit together for a meal with our mum joined by our grandma, who would cycle over with a basket full of yorkshires (our yorkie tray deemed inferior for the job). Once I trained as a chef the baton for preparing these family meals was firmly passed to me and the pressure to make such occasions special as well as pleasing my picky brothers was on. Duck was a meat my mum always enjoyed and the less adventurous members of the family were willing to take a chance on, so it’s become something we’ve eaten for special occasions ever since.”


  • 1 tbsp vegetable oil
  • 2kg whole duck
  • a splash red wine
  • a bunch rosemary
  • a bunch thyme
  • 8 cloves garlic, finely chopped
  • a handful coriander seeds, toasted and crushed
  • 350ml chicken stock


  • 150g duck fat
  • 6 cloves garlic, chopped
  • ½ a bunch thyme, leaves picked and chopped
  • 1.25kg Jersey Royals (or other new potatoes), thinly sliced on a mandoline


  • a large bunch spring onions, blanched for 1 minute
  • 150ml rapeseed oil, plus extra for tossing
  • ½ tbsp English mustard
  • ½ tbsp runny honey
  • ½ tbsp cider vinegar
  • 4 shallots, thinly sliced into rings
  • 200g radishes, thinly sliced
  • 200g watercress


  • STEP 1

    To make the layered potato cake, heat the oven to 180C/fan 160C/gas 4 and use a little of the duck fat to oil a round 30cm x 6cm deep ovenproof dish or pan. Heat the rest of the duck fat in a small pan until melted, then add the garlic and thyme. Tip into a large bowl with the potatoes and some seasoning, and toss well. Layer the potatoes in the ovenproof dish, then cover with foil and bake for 45 minutes. Remove the foil for the final 15 minutes to crisp up and colour the top (turn up the heat if needed). Reheat to serve.

  • STEP 2

    Turn down the oven to 160C/fan 140C/gas 3. Heat the vegetable oil in a large, wide casserole and brown the duck for 2-3 minutes on all sides until golden, then remove to a plate. Pour in the red wine and scrape any sticky bits off the bottom. Remove from the heat and put the herbs in a layer on the bottom of the casserole.

  • STEP 3

    Mix together the garlic, coriander seeds and lots of seasoning, then rub all over the duck. Put the duck breast-side up in the casserole, then pour in the stock. Roast for 1 hour and 30 minutes, then turn up the oven to 200C/fan 180C/gas 6 for 10-15 minutes or until the skin is crisp and brown. Put onto a platter, cover loosely with foil and rest for 15 minutes. At this point you could put the potato cake back into the oven to warm through. Carve and serve with the cooking and resting juices.

  • STEP 4

    Heat a grill pan over a high heat. Toss the spring onions with a little rapeseed oil and some seasoning. Cook for 3-4 minutes, turning, until charred and tender.

  • STEP 5

    For the salad dressing, whisk together the mustard, honey and vinegar in a bowl with a little seasoning. Slowly pour in the oil in a steady stream, while whisking, until combined. Tip the spring onions, shallots, radishes and watercress into a large bowl, and toss with enough dressing to lightly coat (the remaining dressing will keep in the fridge for a week). Serve with the duck and the potato cake.


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