1 whole duck
2 tbs. olive oil
1 onion, finely diced
2 stalks celery
1 carrot, grated
2 cloves of garlic, chopped
1 cinnamon stick
1 bay leaf
2 x 400g canned white beans, cannellini or haricot, drained and rinsed
1 x 200g whole peeled tin tomatoes, ½ the tomato juice drained
2 cups of chicken stock
Salt and pepper
1 bunch of English spinach, stalks removed
¾ cup yoghurt
Zest of ½ lemon
Preheat oven to 190°C.
Remove neck and trim wings to 2nd joint, open the vent at the leg and drain any liquid from the cavity. Dry the skin with paper towel and season the duck with salt. Place the duck on an oven rack in a roasting dish. Roast for 40 minutes per kilo.
While the duck is roasting, in a medium saucepan heat the oil. Add the onion, celery, carrot, garlic, cinnamon stick and bay leaf and slowly sweat off until softened. Now add the tomatoes and white beans and season with salt and pepper. Pour in the stock and gently cook for one hour.
Once cooked, the duck should be golden brown and the juices run clear. Rest for 20 minutes before carving. Pour any of the running juices into the bean stew and stir through for extra flavour.
Combine the yoghurt with the lemon zest.
Roughly chop the spinach and add to the beans to wilt. Pour into a large shallow dish, drizzle with the yoghurt and arrange duck on top.