Instructions: Several hours in advance of serving preheat the oven to 215C (425F gas 7). Score the duck skin and rub with salt and pepper: then place in an oiled baking tin and place a sprig of rosemary on top. Roast for 10 minutes. Remove to a dish to cool. Saute the vegetables in butter until softened. Pour of any fat from the roasting tin and de glaze with the vermouth or white wine. Add to the vegetables and simmer until slightly reduced. Taste for seasoning adding lemon juice as necessary . Pour the sauce into frying pan and set aside.

Remove the skin from the duck (this can be fried until crisp and served cut into strips with the duck or in a salad). Add juices from duck to sauce. Cut duck into thin slices cover and set aside. Before serving reheat duck slices for 3 to 5 minutes. Mix the arrowroot with the port and add to the sauce. Bring to a simmer add the duck and heat for only about 15 seconds. Serve immediately. Serve with a puree of celeriac and French beans.

Serves 6

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