Roast Duck

There are many ways to prepare roast duck whether you are aiming to roast a whole bird or stuff the breast then roast it, as these recipes show.

11 Recipes




Global Cuisine

3 reviews

Duck roasted can be very dry but this is where the oven bag helps. I have suggested 2-4 ducks as one may cook too tough to eat. When slow cooked, they will fall apart and become very tender. Remove the fat from cooled juices and store duck in this. It is very good cold. To help remove pin feathers, try singeing over a gas flame.

Recipe by: steventhrelfall

1 review

Rosemary sprigs and orange in the stuffing, with red wine, redcurrant jelly and orange in the sauce, add piquancy to the richness of the duck.

Recipe by: Lynn Cole

No reviews

The ham, apple and thyme in this recipe are well matched with the fattiness of the duck. I serve it at all my important dinners including Christmas.

Recipe by: FritzM

No reviews

Nothing sets off a celebratory dinner like roast duck; this recipe calls for the duck to be marinated for 12 hours before being gently roasted then grilled to ensure a crisp skin.

Recipe by: babsi_s

No reviews

Roast duck is delicious and available pre-cooked at Chinese specialty shops and supermarkets. This recipe is very easy to make for a quick lunch or dinner.

Recipe by: Bing

No reviews

I love a good roast duck but it is the stuffing that is the star of this recipe. The stuffing contains wild rice, spring onions, mango, coconut, lemongrass and wine.

Recipe by: Michaela

No reviews

A seared duck is stuffed with sautéed apples and sultanas marinated in rum then roasted before being served with a white wine based gravy.

Recipe by: elisabeth

No reviews

The delicous duck is gently roasted for two hours then served with a rich gravy containing pureed gooseberries.

Recipe by: Maria

No reviews

This is an excellent quick recipe for duck that doesn't require any marinating time. Cooked a long time at low temperature results in a very tender bird.

Recipe by: Currants

No reviews

Use only young ducks for this recipe – older ones are too tough for roasting.

Recipe by: Lynn Cole

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