Roast Duck Recipe

Roast Duck


    Whole Duck

    Oil, salt & pepper to season 
    Rosemary & Thyme


    1. Take the duck out of the fridge 1 hour before cooking to allow it to come up to room temperature.

     2. Prick the duck breasts with a fork and season with salt and pepper. IF yo fancy, chop up some rosemary, nutmeg, thyme and orange zest and rub into the skin.

     3. Stuff the duck with 2 halves of an orange and any remaining spices, place in deep tray with a trivet and follow one of the two below cooking options.


  1. Preheat oven to 200°C
  2. Roast the duck at this temperature for 25minutes
  3. Reduce the temperature for 120°C, when the temperature has dropped to 120°C return to the oven for 1hr 15 minutes basting every 20 minutes.


  1. Start the oven at 200°C
  2. Roast the duck at this temperature for 90 minutes.
  3. After one hour take the duck out and slash the legs away from the body in order for the legs to cook quicker.

       FINAL TIPS!

  • Rest the duck for at least 30 minutes.
  • Serve with a fruity stuffing.
  • For an extra sweet finish raise the temperature up to 220°C and rub some honey over the skin and wait for it to caramelise.

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