1 x Whole Boneless Duck, rinsed and patted dry
Freshly ground black pepper
Zest of 1 Lemon
1 Tbsp freshly ground Coriander Seeds
1 1/2 Tbsp seed Mustard
1Tbsp White Vinegar or honeygar
Sea salt
Olive oil

Spread the Duck on a chopping board, skin side down and remove as much fat and excess skin as possible from the underside. Grind on some pepper. Mix the lemon zest, ground coriander, mustard and vinegar or honegar in a small bowl. Spread over the duck, and then sprinkle with sea salt. Roll up, not too tightly, tucking in any untidy bits and tie in shape with string. Place in a small ovenproof dish and prick all over with a fine skewer. Rub the skin with olive oil and grind over some more sea salt.

Cook in an oven preheated to 200°C for about 35 minutes, or until Duck feels lightly springy to the touch (not bouncy) but is still pink and juicy inside. Crisp the skin under a hot grill then let the duck rest for 10 minutes. Pour off the duck fat. Slice the duck thinly and serve with puy lentils. Cook lentils until just tender and enrich with a good slosh of lemon-infused extra virgin olive oil. NB: It is essential to let the Duck rest before carving so that it slices perfectly.

Recipe supplied by Julie Buiso for Cuisine 1/9/01

Serves 4