Easy Peasy Roast Duck and Duck Gravy
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
1 hr 5 mins
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Additional Time
15 mins
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Total Time
1 hr 30 mins
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Servings
6 people
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Calories
545 kcal
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Course
Main Course
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Cuisine
British
Easy Peasy Roast Duck and Duck Gravy
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Delicious roasted whole duck, crispy skin and a rich duck-flavoured gravy made from the giblets… this Easy Peasy Roast Duck and Duck Gravy recipe is a great alternative to your usual Sunday roast… or why not try roast duck instead of roast turkey on Christmas day? (Serves 4-6, depending on appetite.)
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Ingredients
Easy Peasy Roast Duck
- 1 whole duck approx. 2kg / 4½lb
- salt and pepper to taste
Easy Duck Giblet Gravy
- Duck giblets (usually found inside the duck in a plastic packet!)
- 1 onion peeled and quartered
- 2 carrots skin on, roughly chopped
- 2 sticks celery roughly chopped
- 1 Handful parsley roughly chopped
- 2 bay leaves
- 8 peppercorns
- 500 ml cold water
- 2 tablespoons cornflour
- 1 chicken stock cube
Instructions
Easy Peasy Roast Duck
- Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
- Remove the pack of duck giblets from the duck and place the whole duck onto a rack in a roasting tin. Prick the duck skin all over with a fork and scatter over a little salt and pepper.
- Place the duck into your preheated oven and roast for 1 hour 10 minutes. (Or until cooked to your liking.)
- Rest for 15 minutes, then carve and serve. (Don’t cover while resting or the skin will lose its crispiness!)
Easy Duck Giblet Gravy
- Remove the duck giblets from the packet and place in a medium saucepan.
- Add the onions, carrots, celery, parsley, bay leaves, peppercorns and cold water.
- Bring to the boil, then turn down very low, cover with a lid, and simmer for 1 hour. Strain into a clean saucepan. (I use a sieve to do this.)
- In a jug, mix together the cornflour, chicken stock cube and a little water to make a paste. Add the strained stock and stir.
- When the duck has come out of the oven and is resting, pour the stock / cornflour mix into the empty duck roasting tray and stir to combine the duck gravy with all the duck juices and duck fat.
- Tip this mixture back into the saucepan, bring to the boil and then simmer until it reaches your preferred consistency. (If it is too thick for you, thin with a little boiling hot water from the kettle.)
- Pour the gravy into a fat separator jug and leave to stand for 5 minutes then either serve the gravy in the fat separator jug or pour the gravy into a nice serving jug / gravy boat, taking care to leave the fat in the fat separator jug. (See Note 1.)
Notes
- If you do not have a fat separator jug, you have 2 choices. Either skim off the fat in the roasting tray first before pouring in the stock/cornflour mix OR just accept the fact that your gravy will be a little fatty!
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
545kcal
(27%)
Carbohydrates
7g
(2%)
Protein
15g
(30%)
Fat
50g
(77%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
7g
Monounsaturated Fat
24g
Cholesterol
97mg
(32%)
Sodium
265mg
(11%)
Potassium
400mg
(11%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
3730IU
(75%)
Vitamin C
7mg
(8%)
Calcium
33mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Calories | 545kcal | 27% |
| Carbohydrates | 7g | 2% |
| Protein | 15g | 30% |
| Fat | 50g | 77% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 24g | 120% |
| Cholesterol | 97mg | 32% |
| Sodium | 265mg | 11% |
| Potassium | 400mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3730IU | 75% |
| Vitamin C | 7mg | 8% |
| Calcium | 33mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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