Roasted Duck with Cherry Sauce and Jersey Royal Potatoes

A classic French dish featuring succulent roasted duck, a vibrant cherry sauce made with seasonal cherries, and creamy Jersey Royal potatoes.

Prep Time

20 minutes

Total Time

2 hours 5 minutes

Calories

1350 kcal

Difficulty

Medium

Equipment

4 items

Cost

£6.81/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

1.5kgWhole Duck(Preferably locally sourced if available)

£12.00

4sprigsFresh Thyme

£0.75

1Orange(Quartered)

£0.40

4clovesGarlic(Crushed)

£0.20

2tspSea Salt

£0.10

1tspBlack Pepper(Freshly ground)

£0.10

500gFresh Cherries(Pitted and halved)

£4.00

250mlRed Wine(Good quality)

£3.00

200mlDuck or Chicken Stock

£0.50

1tbspBalsamic Vinegar

£0.15

1kgJersey Royal Potatoes(Scrubbed, not peeled)

£4.50

50gJersey Butter

£0.75

50mlJersey Milk(Full fat)

£0.10

2tbspFresh Parsley(Chopped)

£0.30

1Shallot(Finely chopped)

£0.25

1tbspOlive Oil

£0.15

Total Cost

£27.25

£6.81 per serving

Instructions

1.
Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2.
Prepare the duck: Pat the duck dry with paper towels. Prick the skin all over with a fork (especially on the breast and thighs). Season generously inside and out with sea salt and black pepper. Stuff the cavity with thyme sprigs, orange quarters, and crushed garlic.
3.
Roast the duck: Place the duck in a large roasting pan, breast side up. Roast for 30 minutes, then reduce the oven temperature to 180°C (160°C fan/Gas Mark 4) and continue roasting for another 1 hour 15 minutes to 1 hour 30 minutes, or until the juices run clear when you pierce the thickest part of the thigh with a skewer. Baste the duck with its own fat every 20-30 minutes to ensure crispy skin.
4.
While the duck is roasting, prepare the cherry sauce: In a saucepan, heat the olive oil over medium heat. Add the chopped shallot and cook until softened, about 5 minutes. Add the pitted and halved cherries, red wine, duck or chicken stock, and balsamic vinegar. Bring to a simmer and cook for 15-20 minutes, or until the sauce has thickened slightly.
5.
Prepare the Jersey Royal potatoes: While the duck is roasting, boil the Jersey Royal potatoes in salted water until tender, about 15-20 minutes. Drain the potatoes well. Return them to the pot and add the Jersey butter and milk. Mash (or rice using a potato ricer for extra creaminess) until smooth and creamy. Stir in the chopped parsley.
6.
Rest the duck: Once the duck is cooked, remove it from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful duck.
7.
Carve the duck: Carve the duck and serve immediately with the cherry sauce and creamy Jersey Royal potatoes.
8.
Skim any excess fat from the roasting pan juices before serving the duck for a healthier meal.

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My Notes

Nutrition Information

Nutrition per serving (750g)

1350 kcal / 5648 kJ

Carbs

55g

21% of RDA

Fat

95g

136% of RDA

Protein

75g

150% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

30 g

33% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

40 g

200% of RDA

Chef's Tips

To achieve extra crispy duck skin, you can pour boiling water over the duck before roasting to tighten the skin.

If the cherry sauce becomes too thick, add a little more stock or water to thin it out.

Roast seasonal vegetables like asparagus or carrots alongside the duck for a complete meal.

Save the duck fat rendered during roasting. It can be used for roasting potatoes, vegetables, or making confit duck legs.

Cooking Equipment

Oven

Large Roasting Pan

Saucepan

Potato Ricer (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

To achieve extra crispy duck skin, you can pour boiling water over the duck before roasting to tighten the skin.

If the cherry sauce becomes too thick, add a little more stock or water to thin it out.

Roast seasonal vegetables like asparagus or carrots alongside the duck for a complete meal.

Save the duck fat rendered during roasting. It can be used for roasting potatoes, vegetables, or making confit duck legs.

Roasted Duck with Cherry Sauce and Jersey Royal Potatoes

Ingredients

Instructions