Classic roast duck

Something different for the Christmas table.
Plate of whole roast duck with mulled cranberry sauce.
1H 45M
2H 5M

This classic roast duck recipe makes for a show stopping Christmas main. We serve the roasted duck with a delicious mulled cranberry sauce and crispy, duck fat roast potatoes. It’s so festive!

Loved this classic roast duck recipe or cooking with duck? Try your hand at our delicious duck recipe ideas.


Mulled cranberry sauce



Preheat oven to 200°C (180°C fan-forced). Remove neck and thick fat underneath ducks; tuck wings under. Drain any liquid from cavity. Pat cavity and skin dry with paper towel. Prick skin all over with a skewer (image below). Season duck with salt. Place two of the thyme sprigs and parsley stalks in cavity. Place ducks on a large rack in a large roasting pan (or two smaller pans). Roast for 1 hour 10 minutes.


For stuffing, heat oil in a medium frying pan over medium heat. Cook the onion, stirring, for 10 minutes or until soft. Chop remaining thyme and parsley leaves. Add garlic and herbs; cook, stirring, for 1 minute. Finely grate rind from orange; squeeze juice. Reserve juice for sauce. Add rind, breadcrumbs, egg and cherries; season.

Mulled cranberry sauce


Blend or process all ingredients with 2 tablespoons reserved orange juice.


Brush ducks with ¼ cup of the sauce. Roast for a further 15 minutes or until browned all over and juices run clear when a skewer is inserted sideways into thickest part of the thigh – approximate
roasting time is 40 minutes per kg. Cover loosely with foil; rest for 20 minutes before serving.


While duck is resting, line a small oven tray with baking paper. Roll the stuffing into 8 balls; place on tray. Roast stuffing for 20 minutes or until browned.


Serve duck with stuffing, remaining mulled cranberry sauce and duck fat roast potatoes.

Test Kitchen tip

Not suitable to freeze or microwave.

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