Spiced Roast Duck with Port, Clementine & Cranberry sauce

Spiced Roast Duck with Port, Clementine & Cranberry sauce

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Spiced Roast Duck.jpg (1)

Preparation Time: 20 minutes

Cooking Time: 2 hours

Serves: 4


1 x 2.5 kg Freedom Food whole duck
8-10 whole Fairtrade cloves
3 clementines, unpeeled
3 Fairtrade cinnamon sticks, bruised
250g ready-made cranberry sauce
3 tbsp port
150 ml Fairtrade red wine
handful fresh cranberries to serve


Preheat the oven to 230°C / Fan 210°C / Gas 8.

Check the duck for giblets and remove. Rinse duck inside and out, and dry thoroughly inside and out with kitchen paper. Lightly prick the skin all over with a fork and leave to dry at room temp for 15 minutes.

Season duck inside & out with salt & pepper. Stud one clementine with cloves & place into duck's body cavity with 2 cinnamon sticks.

Place the duck in a roasting tin. Roast for 20 minutes & baste duck with the fat. Reduce temperature to 190°C/Fan 170°C/Gas 5 & cook for another 1 hour 10 minutes, or until juices run clear when thickest part of  leg is pierced.

Slice the remaining clementines. Place the cranberry sauce, sliced clementines and remaining cinnamon stick in a pan. 


Heat gently until the sauce is softened.

Add the port and heat over a low heat gently, then simmer for 5 minutes.

Check the duck is ready and very carefully pour the fat out of the duck and transfer the duck to a serving plate.

Pour away the remaining fat in the roasting tin (keep it for roast potatoes). Place the tin over a medium heat and add the red wine stirring with a wooden spoon to loosen the sediment. Add the sauce. Cook, stirring, for 2 minutes. Pour some of the sauce over the duck, sprinkle with the fresh cranberries and serve the remainder of the sauce on the side.

Recipe:  The Freedom Food Celebrity Recipe Collection

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