Orange & Whisky Roasted Duck Recipe


Serves 4

For the roast duck

For the sprouts

  • 200g sprouts, trimmed

  • 1 tbsp flaked almonds

  • Zest of 1 orange

  • 6-12 sage leaves

  • 50g butter

  • Pinch of sea salt and cracked black pepper

For the carrots

For the roast potatoes

  • 1kg King Edward potatoes, peeled and halved

  • Pinch of saffron

  • 2 tbsp Gressingham duck fat

  • 1 tsp Cornish smoked sea salt


For the roast duck

  • Preheat your oven to 200˚C and season your duck generously with smoked sea salt. Stuff the cavity with bay leaves and a sliced orange. Roast for 1 hr 20 mins.

  • Glaze the duck with The Cherry Tree Orange with Whisky Marmalade by warming it slightly in a small saucepan and brushing the skin liberally.

  • Return to the oven for a further 15-20 mins roasting.

  • Allow to rest for 15-20 mins before carving.

For the potatoes

  • Parboil your potatoes with saffron and once they soften strain and allow to cool for a few minutes in a colander.

  • Heat your oven to 200°C and add Gressingham duck fat to a roasting tray to warm in the oven for 3-4 mins. Then add in your potatoes and season generously with smoked sea salt.

  • Turn after 20 mins and repeat roasting for another 20 mins.

  • Cook for a final 20 minutes and serve warm.

For the carrots

  • Parboil your carrots in a pan of boiling water for 8-10 mins and then strain.

  • Add to a frying pan with a large dollop of The Cherry Tree Orange with Whisky and a knob of butter. Season with smoked sea salt and cook for 10-15 minutes until glossy and sticky.

For the sprouts

  • Boil for 3-4 mins and then toss in melted butter with orange peel, almonds and sage.

  • Season with plenty of cracked black pepper and a little sea salt.