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Spicy crispy roast duck with artichoke mash

From Gino D'Acampo, Sky Taste
Serves 8

1 large duck
3tbls fresh rosemary (finely chopped)
3tbls flaked dry chilli
2 bay leafs
1 clove of garlic (finely chopped)
2 springs of fresh thyme (stripped leaving just the herbs – finely chop)
1tbls Italian olive oil
4 large carrots (peeled)
140ml red wine

5 globe artichokes
8 large potatoes (cut in quarters)
4tbls Italian extra virgin olive oil
1tsp garlic (finely chopped)
5tbls flat leaf parsley (chopped)
100g pitted kalamata olives (finely chopped)
Juice of 1 lemon

In a large pan place in the duck and cover completely with water. Add in the bay leaf, cover with a lid and bring to the boil. Reduce the heat and simmer for approx. 20 minutes.

Gently sieve, pouring the duck stock into a separate pan. Take out the duck and place on a chopping board – allow to cool.

Blend the chilli, rosemary, garlic and thyme together, season with salt and create a paste. Cut small slits into the duck (width-ways) and rub the herb paste all over the skin. Place the carrots in roasting tray and place the duck on top making sure the meat is not touching the tray. Drizzle the duck with olive oil and allow to marinate for at least. 30 minutes.

Cook in a pre-heated oven of 200º (at the bottom of the oven) for approx. 40 minutes.

In the meantime cook the artichokes (stalks discarded) in salted boiling water for approx. 20 minutes. Drain and allow to cool. Once cooled remove all the leaves and scrape out the furry choke from the heart.

In another large pan cook the potatoes in salted boiling water for approx. 20 minutes and then drain. Mash the potatoes with the extra virgin olive oil adding in the artichokes, olives, garlic, parsley and juice of a lemon. Mix well.

Bring the reserved duck stock back to the boil skimming off any excess fat from the surface. Add in the red wine and boil until reduced by two-thirds.

When the duck is cooked – place on a chopping board and cut into eight pieces. To prepare the dish, place a piece of duck meat on a plate with a generous serving of artichoke mash next to it. Drizzle over the duck gravy.