- Healthy recipes
- Healthy snacks
- Healthy lunches
- Healthy chicken recipes
- Healthy fish recipes
- Healthy vegetarian recipes
- Main Ingredient
- Chicken
- Pasta
- Vegetables
- Fish
- Beef
- Eggs
- View more…
- Special Diets
- Vegan
- Vegetarian ideas
- Gluten-free
- Dairy-free
- Budget recipes
- One-pan recipes
- Meals for one
- Breakfast
- Desserts
- Quick fixes
- View more…
- Baking recipes
- Cakes
- Biscuit recipes
- Gluten-free bakes
- View more…
- Family recipes
- Money saving recipes
- Cooking with kids
- School night suppers
- Batch cooking
- View more…
- Special occasions
- Dinner party recipes
- Sunday roast recipes
- Dinner recipes for two
- View more…
- 5 Ingredients Mediterranean
- ONE
- Jamie’s Keep Cooking Family Favourites
- 7 Ways
- Veg
- View more…
- Nutrition
- Features
- Cheap eats
- Healthy meals
- Air-fryer recipes
- Family cooking
- Quick fixes
- View more
- How to’s
- How to cook with frozen veg
- How to make the most of your oven
- How to make meals veggie or vegan
- View more
- More Jamie Oliver
- YesChef x Jamie Oliver
- Cookbook Club
- Jamie Oliver Group website
- Jamie Oliver Cookery School
- Ministry of Food
- Vegepedia
Roast duck
With spicy noodles, crunchy veg & an Asian-inspired dressing
- Dairy-freedf
- Gluten-freegf
With spicy noodles, crunchy veg & an Asian-inspired dressing
- Dairy-freedf
- Gluten-freegf
“Crispy duck is amazing in stir-fries and works really well with this zingy Asian-style dressing ”
Serves 6
Cooks In2 hours 50 minutes plus cooling and preserving time
DifficultySuper easy
ChineseMains
Nutrition per serving
-
Calories 776 39%
-
Fat 46.7g 67%
-
Saturates 13g 65%
-
Sugars 4g 4%
-
Salt 1.15g 19%
-
Protein 30.7g 61%
-
Carbs 62.9g 24%
-
Fibre 3.7g -
Of an adult's reference intake
Tap For Method
Ingredients
- For the duck
- 1 Gressingham duck , giblets removed
- 1 orange , halved
- a few sprigs fresh rosemary
- a few sprigs fresh sage
- 2 tablespoons Chinese five-spice
- sea salt
- freshly ground black pepper
- To serve
- 4 pak choi , quartered
- 200 g sugar snaps
- 500 g medium egg noodles
- 1-2 fresh red chililes , deseeded and finely sliced
- 2 tablespoons sesame oil
- 1 lime , juice of
- 1 large bunch fresh coriander , leaves picked
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Tap For Ingredients
Method
- Heat the oven to 180°C/350ºF/gas 4. Wash the duck, inside and out, and thoroughly pat dry with some kitchen paper. Place breast-side up in a roasting tray and stuff with the orange halves and the sprigs of rosemary and sage.
- Mix the Chinese five-spice with a good pinch of salt and pepper and rub all over the duck, inside and out. Turn the duck breast-side down and pop in the oven for an hour.
- Remove the tray from the oven. Carefully spoon all the fat out of the tray and strain through a sieve into a bowl. Leave to cool. Turn the duck over and place it back in the oven for another hour.
- After the duck has had 2 hours, remove the tray from the oven and, once again, spoon the fat out of the tray and into the bowl. Leave the duck to cool completely.
- Once cool, cut the duck into 4 portions by carefully cutting off the breasts and legs, discarding the carcass. Place in a tall, sterilised jar and push down on the duck to make it a compact layer. Pour the duck fat over the duck, ensuring it is completely covered and seal the jar. Store in the fridge for up to two weeks.
- When ready to use the duck, break and remove the fat layer – don’t throw it away though, keep it for roast potatoes. Place the duck in an oven heated to 200°C/400ºF/gas 6 for 20 minutes or until crisp and tender.
- I love serving my duck with noodles. All that needs doing is to bring a pan of salted water to the boil. Add the pak choi, sugar snaps and noodles and cook for 4 minutes. Drain and toss with the chilli, sesame oil, lime juice, coriander leaves and some seasoning. Serve with the duck.
- If you are going to eat the duck immediately, roast it for 2 hours as described above, then turn the oven temperature up to 200°C/400ºF/gas 6 and cook for another 15 minutes.
Related features
52 Festive alternatives to Turkey
Why we should buy free-range duck
Jamie’s handy guide to roasting meat
Related video
© 2024 Jamie Oliver Enterprises Limited
- Terms of Use
- Privacy Policy
- Cookies
- Jamie Oliver Group
- Contact
- Sitemap
© 2024 Jamie Oliver Enterprises Limited