Our restaurant Waterman has been awarded a Michelin Bib Gourmand.

Salt and pepper duck, raspberry pistachio and rose semifreddo

This week’s recipes include a delicious main course and a dessert – perfect for a Saturday evening in the garden with your bubble.

For mains, indulge in a succulent salt and pepper duck with all the trimmings, with a fresh and tasty raspberry, pistachio and rose semifreddo to enjoy afterwards.


(Serves 4/6)

2kg duck


1 tbsp sea salt

1 tsp crushed white pepper

1 tbsp vegetable oil

1 orange, quartered

1 lemon, halved

1 bunch thyme

6 tbsp honey

1 star anise

Accompaniments to serve:

1 bunch of radishes, sliced

1 cucumber, sliced

1 bunch spring onions, sliced

3 tsp sesame seeds

1 jar of hoisin dipping sauce


Preheat the oven to 180C. Score the duck breast with a sharp knife as this will help render the fat down when cooking. Brush the duck with the oil and season with salt and pepper.

Place the orange and lemon in the cavity, along with the thyme. Put on a roasting tray and cook for 30 minutes. Remove from the oven and baste with the cooking juices. Place back in the oven for a further 30 minutes.

Remove from the oven and pour out the fat. Cover the duck in the honey and add in the star anise and place back into the oven for another 60 minutes – basting every 15 minutes.

Pour out excess fat, then return the duck to the oven for a final 20 minutes, basting half way through once again.

Remove from the oven and the roasting tray, cover with tin foil and rest for 15 minutes.

To serve, place on a large serving dish with all the accompaniments.


(Serves 6)

200g caster sugar

90g honey

5 egg whites

600ml double cream

2 tbsp rose syrup

250g raspberries (half for the mix and half to serve)

100g pistachios, crushed

Mint sprigs, to serve


Line a one litre loaf tin with cling film, leaving a good overhang on the container. Add the sugar to a pan with 125ml water; place on the hob and stir until the sugar dissolves. Increase the heat to medium and simmer for one minute.

Add the honey and keep on the heat for two more minutes. Put the egg whites in a bowl and mix using an electric whisk until they reach soft peaks. Gently pour in the honey liquid and keep whisking. Once mixed, transfer to a clean bowl.

Whisk the cream into soft peaks and fold into the egg white mixture. Gently fold in the crushed pistachios, rose syrup and half the raspberries.

Place the mix into the tin with the cling film still in place. Cover with cling film and place in the freezer to set.

To serve, remove from the freezer and slice, with a scattering of raspberries on top and mint, to garnish.

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