A good roast duck at Christmas time has become increasingly popular among our customers with many smaller families opting not to take on the vastness of a whole goose, but still wanting some of that delightfully sweet, rich meat that we all crave so much during the festivities. Enter a plump, properly reared duck that has been hung and trussed ready for the table. The juices from the fat of the bird are a delight, they can be soaked up by a stuffing, or tipped out to make the most delicious gravy.


  • 2 teaspoons
    Juniper berries
  • 2 teaspoons
    Coriander seeds
  • 1 sprig
    Rosemary, leaves picked
  • 2.5kg
    Free-range duck
  • 1 teaspoon
    Olive oil
  • 4
    Quince, quartered
  • 400g
    Brussels sprouts, halved
  • A pinch of
    Pure sea salt
  • A pinch of
    Freshly ground black pepper


  • Preheat the oven to 180°C/350°F/Gas Mark 5. 

    In a pestle and mortar, grind the juniper berries, coriander seeds, rosemary, some black pepper and a good pinch of salt. 

    Place the duck in a roasting dish, drizzle with the olive oil and rub it into the skin. Sprinkle the spice mix over the duck and massage this into the skin of the duck too. 

    Roast the duck for 55 minutes, then add the quince and sprouts, generously coating the fruit and vegetables in the luscious duck fat. Return to the oven and roast for a further 25 minutes. 

    Remove the dish from the oven and leave the duck to rest for about 15 minutes to allow the juices to set. 

    Carve and serve the duck with a generous helping of the roast quince and sprouts. 

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