Recipes from Alternative Meats
Four Legged Friends

Duck Recipes

Slow Roasted Duck

Duck Recipes >>

This is a fantastic recipe for roast duck. Perfect for a sunday afternoon. The combination of ginger and rhubarb is mouthwatering!

Ingredients - Serves 4

2 1.5kg Mallard Ducks
2 finely sliced Red Onions
Sea Salt and freshly ground Black Pepper
2 wine glasses Marsala or Vin Santo
225g/9oz fresh Ginger
½ pint Veg, Chicken or Duck Stock
2 handfuls of chopped fresh Sage
Olive Oil
1 bulb of Garlic, cloves removed and halved
2 long sticks Baby Rhubarb


Preheat oven to 180o c. Season the ducks generously inside and out. Coarsely grate half the ginger and rhubarb. Mix this in a bowl with half of the sage and all the garlic and onions, and stuff the ducks. Place them on a tray and roast in the oven for 1 hr, then turn the oven down to 150o c and cook for another 1½hrs until crisp and tender.

During the cooking you will need to drain off the fat maybe 3 times. The ducks are ready when the skin is crispy and the legs can be easily loosened.

Allow the ducks to rest on a warmed plate while you make the sauce. Drain off any remaining fat from the roasting tray. Pull out all the stuffing and any juices from inside the duck onto the tray. Heat the roasting tray on a low heat , add the marsala and loosen all the sticky goodness from the bottom of the tray. This may flame so be careful of your eyebrows.

Add your stock and reduce to a good taste and consistency. Pass through a coarse sieve. Divide the ducks onto the plates. To finish, finely slice the ginger and fry off in a little hot oil, as it begins to colour add the rhubarb, finely sliced and the remaining sage until crisp. Sprinkle this over the ducks and drizzle with your tasty sauce.


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