This crispy, succulent James Martin Roast Duck Recipe is made with a whole Gressingham duck, aromatic star anise, and fresh plums, and ready in just over 2 hours. The slow-roasting process renders the fat down gently, basting the meat from the inside out while the skin transforms into a glass-like crunch. I love serving this impressive centerpiece for Sunday lunch when I want something richer than chicken.
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Why This Classic Roast Duck Works
I used to be intimidated by roasting whole duck, fearing it would end up greasy or tough. The secret I discovered with this method is pricking the skin and starting at a moderate temperature, which allows the thick layer of fat to render slowly without burning the skin.
Another lesson I learned is the importance of the resting period. While it’s tempting to carve immediately, letting the bird sit for 20 minutes ensures the juices redistribute, resulting in meat that is incredibly tender and moist rather than dry.
James Martin Roast Duck Recipe Ingredients
For the Duck:
- 1 x 2kg (4.4lb) whole Gressingham duck
- 1 tbsp Chinese five-spice powder
- 2 tsp sea salt flakes
- 1 tsp freshly ground black pepper
For the Spiced Plum Sauce:
- 400g (14oz) red plums, halved and stoned
- 100g (3.5oz) caster sugar
- 150ml (5 fl oz) red wine
- 300ml (10 fl oz) beef or chicken stock
- 2 star anise
- 1 cinnamon stick
- 25g (1oz) cold butter, cubed
How To Make James Martin Roast Duck recipe
- Prep the Duck: Preheat your oven to 160°C Fan (180°C/350°F/Gas 4). Remove the giblets and pat the duck skin thoroughly dry with kitchen paper. Using a fork or skewer, prick the skin all over, especially around the legs and breast, being careful not to pierce the meat itself.
- Season and Roast: Rub the Chinese five-spice, salt, and pepper all over the duck skin. Place the duck on a wire rack sitting inside a roasting tin (this allows the fat to drip away). Roast for 1 hour 30 minutes.
- Crisp the Skin: Increase the oven temperature to 200°C Fan (220°C/425°F/Gas 7). Roast for a further 20 minutes until the skin is deep golden and shattering crisp.
- Start the Sauce: While the duck finishes, place the caster sugar in a saucepan over medium heat. Allow it to melt and turn a dark caramel colour (do not stir, just swirl the pan). carefully add the red wine—it will bubble furiously.
- Finish the Sauce: Add the stock, star anise, cinnamon stick, and plums. Simmer for 10-15 minutes until the plums have softened and the sauce has thickened. Whisk in the cold butter right at the end for a glossy finish.
- Rest and Serve: Remove the duck from the oven and transfer to a warm platter. Let it rest for at least 20 minutes before carving. Serve with the rich plum sauce.
Recipe Tips
- Prick the skin properly: This is the single most important step. It creates escape routes for the fat, ensuring the skin becomes crispy rather than soggy.
- Save the fat: Don’t throw away the rendered fat in the roasting tin. Pour it through a sieve into a jar and keep it in the fridge; it makes the world’s best roast potatoes.
- Room temperature: Take the duck out of the fridge 30 minutes before cooking. A cold bird takes longer to cook evenly and can result in tough meat.
- Check the plums: If your plums are very tart, you might need an extra pinch of sugar in the sauce. If they are very sweet, a splash of red wine vinegar helps balance the richness.
What To Serve With Roast Duck
I recommend serving this Roast Duck with crispy roast potatoes cooked in the rendered duck fat for the ultimate indulgence. Braised red cabbage with apple is also a classic pairing, as its acidity cuts through the richness of the meat perfectly.
How To Store
Leftover duck meat can be stored in an airtight container in the fridge for up to 3 days. The carcass is excellent for making stock, and the sauce can be frozen for up to 3 months.
How To Reheat
Microwave (Avoid): This will make the skin rubbery and the meat greasy. Only use if necessary (short bursts).
- Oven (Best Overall): Preheat to 350°F (175°C). Place duck on a wire rack over a baking sheet (to let fat drain). Heat for 10–15 minutes. For extra crispy skin, blast at 400°F (200°C) for the last 2 minutes.
- Air Fryer (Crispiest Skin): Place portions skin-side up. Heat at 350°F (175°C) for 4–6 minutes.
- Stovetop (For Slices/Shredded): Sauté in a pan over medium heat with a splash of water or leftover sauce for 3–5 minutes. If skin-on, sear skin-side down first to re-crisp.
FAQs
- Can I use duck legs instead of a whole bird for Roast Duck? Yes, you can roast duck legs at the same temperature for about 1 hour 15 minutes, finishing with high heat to crisp the skin.
- How do I know when the Roast Duck is cooked? The juices should run clear when you pierce the thickest part of the leg. If they are pink, give it another 10-15 minutes.
- Why is my Duck skin not crispy? This usually happens if the skin wasn’t dry enough before roasting or if the oven wasn’t hot enough during the final stage. Ensure you pat it very dry.
Try More Recipes:
- James Martin Man Fried Pork Chops
- James Martin Homemade Beef Burgers
- James Martin Slow Cooked Lamb
Nutrition
- Calories: 750 kcal
- Total Fat: 55g
- Saturated Fat: 18g
- Cholesterol: 140mg
- Sodium: 850mg
- Total Carbohydrate: 25g
- Protein: 42g
James Martin Roast Duck Recipe
Course: DinnersCuisine: BritishDifficulty: Easy4
servings20
minutes3
hours10
minutes3
hours30
minutesJames Martin Roast Duck Recipe featuring crispy skin, tender meat, and a sticky spiced plum glaze. Made with whole duck, star anise, and red wine in just over 2 hours. A show-stopping main course for Sunday lunch or festive occasions.
Ingredients
For the Duck:
1 x 2kg (4.4lb) whole Gressingham duck
1 tbsp Chinese five-spice powder
2 tsp sea salt flakes
1 tsp freshly ground black pepper
For the Spiced Plum Sauce:
400g (14oz) red plums, halved and stoned
100g (3.5oz) caster sugar
150ml (5 fl oz) red wine
300ml (10 fl oz) beef or chicken stock
2 star anise
1 cinnamon stick
25g (1oz) cold butter, cubed
Directions
- Preheat your oven to 160°C Fan (180°C/350°F/Gas 4). Remove the giblets and pat the duck skin thoroughly dry with kitchen paper. Using a fork or skewer, prick the skin all over, especially around the legs and breast, being careful not to pierce the meat itself.
- Rub the Chinese five-spice, salt, and pepper all over the duck skin. Place the duck on a wire rack sitting inside a roasting tin (this allows the fat to drip away). Roast for 1 hour 30 minutes.
- Increase the oven temperature to 200°C Fan (220°C/425°F/Gas 7). Roast for a further 20 minutes until the skin is deep golden and shattering crisp.
- While the duck finishes, place the caster sugar in a saucepan over medium heat. Allow it to melt and turn a dark caramel colour (do not stir, just swirl the pan). carefully add the red wine—it will bubble furiously.
- Add the stock, star anise, cinnamon stick, and plums. Simmer for 10-15 minutes until the plums have softened and the sauce has thickened. Whisk in the cold butter right at the end for a glossy finish.
- Remove the duck from the oven and transfer to a warm platter. Let it rest for at least 20 minutes before carving. Serve with the rich plum sauce.
Notes
- Prick the skin properly: This is the single most important step. It creates escape routes for the fat, ensuring the skin becomes crispy rather than soggy.
Save the fat: Don’t throw away the rendered fat in the roasting tin. Pour it through a sieve into a jar and keep it in the fridge; it makes the world’s best roast potatoes.
Room temperature: Take the duck out of the fridge 30 minutes before cooking. A cold bird takes longer to cook evenly and can result in tough meat.
Check the plums: If your plums are very tart, you might need an extra pinch of sugar in the sauce. If they are very sweet, a splash of red wine vinegar helps balance the richness.
