Spiced slow-roast duck & apple sauce

Spiced slow-roast duck & apple sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 30 mins Cook: 2 hrs, 40 mins

More effort

Serves 2
Follow Gordon's steps for a sensational roast duck dinner, perfect for entertaining

Nutrition and extra info


  • kcal1159
  • fat75g
  • saturates24g
  • carbs76g
  • sugars36g
  • fibre8g
  • protein50g
  • salt2.08g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 duck about 1½ kg



    Rich and full of flavour, duck meat is extremely nutritious, with high levels of protein, B…

  • 1 tsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 lemon, halved



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 cinnamon stick
  • 1 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 2 garlic cloves, smashed
  • 500g small potatoes, such as ratte



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • a few watercress sprigs, to serve



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

For the apple sauce

  • 5 Bramley apples
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • pinch of cinnamon, plus ½ cinnamon stick



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 150ml apple juice


  1. Heat oven to 140C/120C fan/gas 1. Remove any giblets and pull the excess fat from the duck’s cavity. Use a roasting fork or skewer to prick the skin of the duck all over – do this lightly as you don’t want to pierce the meat.

  2. Season generously inside, rub the skin with a little oil and season with salt and pepper. Stuff the cavity with the lemon halves, cinnamon, star anise and garlic. Sit the duck in a roomy roasting tin (you will be adding potatoes to the tin later). Roast the duck for 2 hrs, pricking again every now and then. Meanwhile, boil the potatoes for 10 mins until just cooked.

  3. Remove the duck from the oven and increase the heat to 220C/200C fan/gas 7. Place the duck on a board and pour off half the fat from the tin. Toss the potatoes in the tin so they are completely coated in the juices, then push them to the side of the tin. Sit the duck back in and give it a final 20-30 mins in the oven to crisp up.

  4. Meanwhile, make the apple sauce. Peel and finely slice the apples, discarding the core. Melt the butter in a pan until sizzling, add the apples and spices, then stir to coat.

  5. Pour in 100ml apple juice, cover and simmer for 10 mins, stirring occasionally. Add a splash more juice if the apples are becoming a bit dry. Cook until the apples have collapsed into a fluffy sauce.

  6. Remove the duck from the oven to a board to rest, then place the potatoes back into the oven for 20 mins to crisp up. When the duck has rested and the potatoes are brown, you are ready to carve and plate up.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
michelle-macdougall's picture
7th Dec, 2010
My husband is in Scotland at the moment visiting with family so I thought it was a good opportunity to make duck for my mum and I since my husband doesn't like it, this recipe was gorgeous and it had a nice Christmassy hint to it, the duck was so tender and the potatoes were gorgeous. I wasn't sure about the apple sauce but it went really well, also served it with some sauteed spinach.
26th Sep, 2010
Very tasty even my 4yr old thoroughly enjoyed it!
4th Dec, 2009
This is such a good recipe and so easy!!! I made it last night for my husband for our anniversary and it was absolutely lovely, you just need time to cook it and a little patience to check that you have got everything right. My husband said it was the best duck he had ever tasted - he may have been biased though! Thanks Gordon - I also love your chocolate fondants!!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?