Roasted and glazed Gressingham duck with spiced red cabbage and cranberries

This is a fantastic roast duck recipe for the winter months, the spiced red cabbage adding to the warming effect of the dish. The glazed duck would make a flavoursome roast dinner, or a hearty meal to mark a special occasion. Serve this roasted and glazed duck with your choice of winter vegetables, or garnish with apple chutney, toasted almonds and rosemary.

Roast duck

1 duck crown
20ml of olive oil
Spiced red cabbage

25ml of Cointreau
100ml of orange juice
1 tbsp of granulated sugar
1 pinch of nutmeg, grated
20g of Demerara sugar
100ml of red wine
50ml of red wine vinegar
1 tbsp of redcurrant jelly
1 red chilli, finely chopped
10g of fresh ginger, grated
4 juniper berries, crushed
1 bay leaf
1/2 cinnamon stick
2 cloves
1 lemon, juice and zest
2 Ginger and Lime smoked garlic cloves – crushed
1/2 red cabbage, finely sliced
200g of cranberries, fresh
1 sprig of fresh rosemary

Preheat the oven to 190°C/gas mark 5. In a hot pan add the olive oil and brown the duck on all sides, till evenly golden. Once browned, place the duck on an oven tray and cook for 35 minutes. If roasting a whole duck allow 40-45 minutes per kilo and 15-20 minutes resting time

Meanwhile, heat the nutmeg, demerara sugar, red wine, red wine vinegar, chili, redcurrant jelly, ginger, juniper berries, bay leaf, cinnamon stick, cloves, lemon juice, lemon zest and Ginger and Lime smoked garlic in a large pan

Once the mixture is simmering, add the red cabbage and slowly cook for around 20 minutes. Add the cranberries and cook for a further 10 minutes until the cabbage is cooked and nicely glazed (at this point there should be very little liquid left)

Remove the cinnamon stick, cloves, garlic and bay leaf and keep the cabbage warm until ready to serve

In a separate saucepan, heat the Cointreau, orange juice and sugar and bring to the boil. Reduce slowly to form a syrup like consistency and remove from the heat
25ml of Cointreau

Remove the duck from the oven and brush the Cointreau glaze all over the duck. Leave to rest for 10 minutes. Do not turn the oven off

To finish, place the duck back in the oven and glaze for a further 5 minutes. Spoon some of the cabbage onto the middle of each plate and top with thinly cut slices of the duck

Serve with carrots, parsnips and sprouts or any winter vegetables of your choice


Based on a recipe by Shaun Rankin


Buy Ginger and Lime smoked garlic


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