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Crispy Roast Duck

Image of Crispy Roast Duck

2 kg/4 lb duckling
3 tarragon sprigs
250 g/8 oz kumquats
1 tablespoon orange juice
3 tablespoons sherry
1 tablespoon clear honey
Salt and pepper
Green beans, to serve


Serves: 4


1 Dry the duckling thoroughly inside and out with kitchen paper, then season the cavity with salt and pepper. Tuck the tarragon sprigs and 4 of the kumquats inside the duckling, then place it on a rack over a roasting tin. With a needle, prick the duckling in several places to release the fat during cooking. Rub the skin with salt and roast in the centre of a preheated oven, 190°C (375°F), Gas Mark 5, for 1½ hours or until the skin is crisp and golden.

2 A few minutes before the duckling is cooked, cut the remaining kumquats lengthways in half and place in a pan with the orange juice, sherry and honey. Bring to the boil and simmer for 2 minutes, stirring constantly.

3 To serve, carve the duckling into 4 quarters, place on a warmed serving dish, spoon over the kumquats and serve with the green beans.

Preparation time: 15 minutes
Cooking time: about 1 hours
Oven temperature: 190C (375F), Gas Mark 5

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