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    Oriental-Style Roast Duck with Sauteed Ginger Potatoes

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    Oriental-Style Roast Duck with Sauteed Ginger Potatoes

    This is a simple way to turn your Sunday roast lunch into a special occasion. Try using sweet potatoes in place of the potatoes, and why not round off your meal with this month's Pomegranate Fool.

    • Preparation time: 40 minutes plus 30 minutes marinading
    • Cooking time: 1 hour plus 10 minutes resting time
    • Total time: 2 hours 20 minutes 60 minutes 60 minutes 20 minutes

    Serves: 4


    • 1.9-2.3kg Waitrose Farmhouse Duckling
    • 1 tbsp sea salt
    • 2 tsp Bart Spices Chinese Five Spice
    • 2 tbsp soy sauce
    • 150ml medium sweet sherry (Waitrose Oloroso Sherry)
    • 1kg red skinned potatoes, such as Desirée
    • 5cm piece root ginger, roughly chopped
    • 1 shallot, finely chopped
    • Salt and freshly ground black pepper


    1. To make the skin crispy, prick the duck all over with a fork. Carefully pour a kettleful of boiling water over the skin and pat dry with kitchen paper.
    2. Rub sea salt into the skin and set aside for 30 minutes.Wipe the excess salt off the duck, then rub in the five spice powder. Shake the soy sauce into the cavity and leave to marinate in a cool place for 30 minutes.
    3. Preheat the oven to 200°C, gas mark 6. Roast the duck for 30 minutes, basting occasionally with the fat. Drain the fat from the pan and reserve.
    4. Pour the sherry into the pan and return the duck to the oven for 30 minutes. Peel the potatoes and cut into small cubes. Pour 2 tbsp of the reserved duck fat into a large frying pan and cook the potatoes for 10 minutes until golden.
    5. Add the ginger, shallot and seasoning, and continue to cook for a further 10-15 minutes until the potatoes are tender.
    6. Remove the duck from the oven and allow to rest for 10 minutes then carve and arrange on plates with the ginger potatoes. Drizzle with the sherry pan juices and serve.

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