How To Roast Duck

With Star Anise, Spiced Red Cabbage & Cider Gravy

How To Roast Duck

Serves 4 Hungry Adults

Roast Duck

Duck and spiced Red cabbage are a match made in heaven (Devon) particularly when you add a good lashing of local cider (Sandford Orchards are our favourite!).

Remember to cover with foil & rest the Duck well after taking it out of the oven, this will lock in the moisture and tenderize the meat beautifully. It will also release loads of delicious aromatic juices flavoured with Star Anise that you can add to the gravy pan.

Roast Duck


  • 1 red onion cut in half
  • 3 Star Anise
  • Rock Salt & freshly Ground Pepper

Remove the duck from the refrigerator at least 30 minutes before cooking. Remove the giblets from the internal cavity.

Preheat the oven to 200c, Fan 180c, Gas mark 6. Prick the skin around the duck legs and season.

Take one red onion, cut in half and place inside the cavity with 3 star anise (this will help keep the meat moist & add a depth of flavour). Place the duck on a rack in the roasting tin and place on the middle shelf. Cook for approximately 45 minutes per KG plus an extra 10 minutes. Remove from the oven, cover with foil and leave to rest for 30 minutes before carving.

Roast Duck

Spiced Red Cabbage

  • ½ A large red cabbage roughly chopped.
  • ½ diced red onion
  • 100g unsalted butter
  • 200ml Dry Sandford Cider
  • 2 tablespoons of local honey
  • 2 Bay Leaves
  • 3 Star Anise
  • 1 Cinnamon Stick
  • 3 tsps All Spice
  • Rock salt to taste

Melt the butter on a medium heat in a decent sized lidded stove top casserole dish, add the onion and stir until soft, add the cabbage and stir until it softens and becomes slightly darker in colour (Approx 3 minutes) Stir in the all spice, cider, honey, bay leaves and a pinch of rock salt.

Turn down the heat , cover and cook on low for 25 minutes or until tender. Taste and add more salt if desired. Remove lid and put up the heat for 10 minutes to reduce the liquid if needed

Cider Gravy

  • 4 tablespoons plain flour
  • 1 pint good quality vegetable stock
  • 1 pint local cider
  • Salt to taste

With the duck resting covered on a serving plate, place the roasting tin directly on the stove on a low heat and spoon off a few tablespoons of the fat. Stir in the flour until all of the juices have absorbed into it. Slowly add the cider, scraping the bottom of the pan to incorporate any meat juices. Add the veg stock slowly and turn up the heat to allow the gravy to thicken, stir for 10 minutes and season to taste.

Roast Duck

4 comments on “How To Roast Duck

  1. Graham Morgan on

    Red Cabbage – alternative recipe.

    Shred half a large red cabbage and sweat over a very low heat in a large covered casserole pot with 75g of unsalted butter and a stick of cinnamon.

    After 15 minutes add

    The zest and juice of two large oranges
    150g of dried whole cranberries
    1 teaspoon of ground nutmeg
    Salt and pepper to taste

    Cover and continue to cook over a low heat for another hour and a half, stirring every ten minutes or so. If the cabbage starts to catch on the bottom of the casserole pot add half a glass of water. You do not want the mixture to dry out.

    The cooked cabbage can be kept in the fridge for a couple of days or frozen

  2. Penny Stagg on

    May I please point out that you haven’t used the neck & giblets! They help make very flavourful gravy! I roasted mine, tossed in a little oil, salt & pepper, with a roughly chopped onion, 2 carrots & some celery at 180C (fan) for 45 minutes, then simmered them in water for an hour. I strained off the liquid, & left it to cool overnight so any fat could be removed before making gravy as in your recipe – missing out the vegetable stock.


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Posted by

Alice Deuchar

Alice Deuchar

Alice is a food photographer and stylist, working in the South West creating recipes and photographic / video content for local food producers and restaurants.

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