1 duck (2-2.2kg)

1 Orange zested and juiced

1tsp Ground ginger

1tbs Soy sauce

1tbs Lemon juice

60ml Port

410g Canned, pitted cherries

1tbs Cornflour

Salt and pepper to season



  1.  Preheat oven to 230°C. Wash duck inside and out, then pat dry all over with paper towel. Use kitchen string to tie its legs firmly together. Place on a wire rack over a roasting tray. Use a metal or wooden skewer to prick the skin all over (allows the fat to drain off). Season with a little salt and pepper. Cook in the middle shelf of the oven for approximately 1 hour 30 minutes, depending on the size of your duck.

  2. Twice during the cooking time, use an oven baster or spoon to remove excess fat from the roasting pan (store this in the fridge and use later to fry or roast potatoes). Remove the duck from the oven and set aside for 10 minutes to rest before carving.

  3. Turn duck onto its breast and carve use a flexible knife to carve down both sides of the backbone. Discard the backbone. Cut off the legs, then cut the breast meat away from the breastbone, keeping the knife close to the bone. Cut leg in two between the thigh and the drumstick. Cut the breast in two, or slice.

  4. To make the cherry sauce, place the orange juice and zest, ginger, soy sauce, lemon juice, port and cherries (reserving 2 tablespoons of the juice from the canned cherries) in a medium saucepan over high heat. Bring to the boil, then reduce heat to low and simmer for 5 minutes. In a small bowl or glass, combine the reserved cherry juice with the cornflour and stir into the sauce. Cook for a further minute until the sauce thickens. Serve with the sliced duck.

Remember to make sure your duck cooks for the correct time based on it's weight. See the table below to get an idea on how long it should take.

Size of Duck40 mins / kg
1.6 kg1hr 5 mins
1.8 kg1 hr 10mins
2.0 kg1 hr 20 mins
2.2 kg1 hr 30 mins
2.4 kg1 hr 35 mins