This is a really cool roast, bringing together two meats – lamb and duck – and roasting them side by side.
Better still, the gravy that is produced as part of the process is rich and flavoursome and it really is a pillar unto itself in the meal.
The last time I served this up, I served it with pan-fried parmesan polenta and pan sautéed asparagus with balsamic.
Next time, I’d try a cabbage gratin to cut through the richness of the roast; perhaps some buttered beans.
Whatever you serve this with, people will know it is going to be special and that means they’ll bring better wines to dinner.
4 celery stalks, roughly chopped
4 carrots, roughly chopped
2 red onions, roughly chopped
A head of garlic broken into cloves
A few bay leaves
A small bunch of fresh rosemary separate into sprigs
1.5kg shoulder of lamb
Bottle of red wine (750ml)
1 large (2kg) free-range or organic duck
1 thumb sized piece of ginger
2 tbs of flour
- Preheat the oven to 170c.
- Divide the chopped vegetables, garlic cloves and bay leaves between two roasting pans. Scatter half the rosemary over the vegetables in one pan, retaining the other half of the rosemary for stuffing in the duck.
- Season the lamb shoulder and duck and drizzle with olive oil.
- Slice the ginger and stuff inside the duck with the remaining rosemary.
- Place the lamb on top of the vegetables in the roasting pan with the rosemary, and the duck on top of the vegetables in the roasting pan without the rosemary. Pour a third of the wine over the lamb, a third of the wine over the duck, retaining a third for the gravy.
- Place the lamb in the oven for two hours, checking periodically to see if it is drying out. If so, add a little water; this is important as the vegetables in the lamb roasting dish will make the gravy and so must be moist.
- After two hours of cooking, add the duck to the oven and cook for a further two hours. After four hours, the meat should be falling off the bone of the lamb and the duck will be golden and cooked.
- Remove the meat from the oven and set aside covered in foil. Add the remaining wine and flour to the sauce and vegetables in the lamb’s roasting pan, and place the roasting pan directly over a medium heat, stirring to combine into gravy. Try to mash up the vegetables. Do not use the duck’s roasting dish for the gravy as it will be too fatty.
- Shred the meats and combine on a platter. Serve the gravy in a bowl.