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Roast Duck with Cherry Citrus Glaze

Roast Duck with Cherry Citrus Glaze


A festive duck roast that will be the centrepiece of any holiday celebration. The perfect partner to a bottle of Graham Beck Blanc de Blancs.

  • Serves: 6 |
    6 servings

  • Prep Time : 30 mins |
  • Cook Time : 2:0 hours
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1,5-2 kg
half a lemon
a small bunch of fresh thyme
2 cloves of garlic
sea salt

Cherry Grapefruit Glaze

200 g fresh cherries, pitted
2 Tbsp (30 ml) water
2 Tbsp (30 ml) sugar
zest of 1 small grapefruit
2-3 Tbsp (30-45 ml) balsamic glaze
salt and pepper


Remove the duck from its packaging and place it onto a baking tray with a rack. Pat it dry, then place it into the fridge overnight to dry the skin. The next day, remove the duck from the fridge and let it come to room temperature.

Cherry Grapefruit Glaze

Put the cherries, water and sugar into a small saucepan over medium heat. Cover and allow to simmer until the cherries are soft, then use a masher to mash the cherries. Simmer until the mixture thickens, then remove from the heat. Add the zest and balsamic glaze, then blitz until smooth. Season to taste and set aside.

Duck cont. 

Preheat the oven to 150 ºC.

Season the cavity with salt and pepper, then stuff the duck with lemon, thyme and garlic. Truss the legs to ensure even cooking and tuck the wings under the duck. Use a sharp knife to score the duck skin in parallel lines or in a diamond pattern. Be careful to only score the skin and layer of fat, try not to cut into the meat. Alternatively, you can also opt to simply poke holes in the skin with a sharp knife. This process allows the fat to render out of the duck while roasting, which ensures crispy skin.

Place the duck onto a roasting rack with a baking tray underneath and place into the oven. (The tray is important because during the cook you will have to remove the duck to drain the fat that renders out). Tip: have a bowl handy to collect the duck fat to use for making roast potatoes.

Roast the duck breast side up for one hour, then carefully flip the duck and continue roasting for another hour. After 30 minutes, flip the duck once more so that it is breast side up again and drain off any fat if needed. Check the internal temperature of the duck – you are aiming for 75 ºC at the thickest part of the leg. When the internal heat is almost at 75 ºC, turn the heat up to 200 ºC. Roast for 15 minutes to get the skin crispy, then glaze and continue roasting for another 15 minutes. Reglaze the duck bearing in mind that the glaze contains sugar and so can burn easily.

Remove the duck from the oven and let it rest for 15 minutes before carving and serving.