Recipe: Festive Whole Duck with a Cherry Sauce Recipe

Festive Whole Duck with a Cherry Sauce Recipe



1.8kg to 2kg Whole Ducko Duck

Salt and pepper to taste


425g Canned pitted cherries

¼ Cup port (60ml) (optional)

1 Orange (zested and juiced)

1 Tablespoon soy sauce

1 Tablespoon lemon juice

1 Tablespoon cornflour

1 Teaspoon ground ginger

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  • Preheat the oven to 200°C.
  • Wash the duck inside and out, and pat dry with a paper towel.
  • Tie the legs firmly together with kitchen string.
  • Rub skin of duck with coarsely ground salt and pepper.
  • Place the duck on a wire rack over a roasting tray, and prick the skin all over. This will allow the fat to drain off.
  • Cook in the middle shelf of the oven for 1 hour and 20 minutes, frequently basting duck with own juices.
  • Remove the duck from the oven and set aside for 10 minutes to rest before carving.
  • Cook the port (optional), orange juice, orange zest, soy sauce, lemon juice, ground ginger and cherries in a medium saucepan over a high heat. (Reserve 2 tablespoons of the juice from the canned cherries!)
  • Bring to the boil, then reduce to a low heat, and simmer for 5 minutes.
  • In a separate small bowl, mix the reserved cherry juice with the cornflour. Stir into the sauce and cook for a further minute until the sauce thickens.
  • Serve the cherry sauce with the carved duck, boiled potatoes and young vegetables.