• STEP 1

    About an hour before cooking, take the duck out of the fridge to come to room temperature. Heat oven to 140C/ 120C fan/gas 1. Pull out and discard any large lumps of fat from inside the duck, then rub it all over with some salt, the oil and five-spice powder. Sit the duck in a roasting tin, then roast for 2 hrs.

  • STEP 2

    For the glaze, mix the honey, soy, Sherry and mustard in a bowl. When the duck has had its time, remove it from the oven, pour off any fat from the tin and baste generously with the glaze. Turn the oven up to 190C/170C fan/gas 5 and roast the duck for a further 20 mins until sticky and bronzed. Remove the duck to a clean dish to catch any juices and allow it to rest for at least 20 mins before serving.

  • STEP 3

    To make a simple gravy, pour the juices from the roasting tin into a jug or bowl and leave to settle. Use a ladle to remove the fat from the juices, then tip the juices back into the saucepan and reheat to serve.


Heat 1 tsp sesame oil in a pan and fry 1 cavolo nero, leaves separated and stalks removed, plus a splash of water to wilt the leaves. Add 2 bok choi, separated into leaves, 1 tsp toasted sesame seeds and a pinch of salt, then add 1 garlic clove, finely chopped and 1cm piece ginger, finely chopped. Stir around the pan briefly and remove – the bok choi should still have plenty of crunch. Serve drizzled with sesame oil.


Cut 6 or so large Jerusalem artichokes (skins on, scrubbed) in half lengthways and toss in some olive oil and a little seasoning. Roast in a separate tin alongside the duck for the final 20 mins and while the duck rests (40-50 mins total) until completely tender.

Goes well with


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