• For the duck

  • 1 free-range duck

  • 2 tbsp sea salt flakes

  • For the sauce

  • 1 tbsp duck fat from the roasting bird

  • 1 tbsp chopped fresh stem ginger

  • 1 tbsp stem ginger sugar syrup

  • Juice and zest of a lime

  • 2 tsp fish sauce

  • 180ml/6floz white wine

  • 225ml/8floz good brown stock

  • For the potatoes

  • 650g/1lb7oz new potatoes

  • 1 tbsp duck fat, from the roasting duck

  • For the cabbage

  • 1 tbsp duck fat

  • 1 tbsp freshly grated ginger

  • 2 tbsp fresh chicken stock

  • 1 summer cabbage, spines removed and shredded

  • Maldon sea salt and freshly ground black pepper


  • 1.

    Pre-heat the oven to 200C/400F/Gas Mark 6.

  • 2.

    Prick the duck all over with a fork then stand it over a sink and pour over a kettle of water. Pat dry then rub the salt all over the flesh. Place breast side down on a rack in a baking tray.

  • 3.

    Place in the oven for 20 minutes then turn over and cook for a further 25-30 minutes for pink or 40 minutes for more well done.

  • 4.

    Cook the new potatoes in boiling salted water for 15-20 minutes depending on their size.  They should be quite soft for this recipe.

  • 5.

    Meanwhile heat the duck fat in a roasting tin in the oven for about ten minutes.

  • 6.

    Drain the potatoes and toss in the hot oil.  Sprinkle over plenty of sea salt and of black pepper.  Now take a potato masher or a fork and “squash” each potato it should break up but not fall apart. 

  • 7.

    Carefully mix the potatoes ensuring they are covered with herbs and oil.  Be gentle here, as you don’t want the potatoes completely collapsing.

  • 8.

    Roast in the oven for 45-60 minutes.  Halfway through the cooking add a little more oil and give them a really good toss. The potatoes are ready when they are golden and the edges are crispy.

  • 9.

    Make the sauce by heating one tablespoon of duck fat in heavy-based saucepan. Add the fresh ginger and cook over a low heat until just softened.

  • 10.

    Add all the remaining sauce ingredients to the pan and bring to a simmer. Then allow to bubble and reduce by half.

  • 11.

    Meanwhile for the cabbage, heat the duck fat in a wok. Add the ginger and cook over a high heat for 30 seconds, throw in the cabbage, season generously and stir well.

  • 12.

    Add the stock and stir fry for 3-4 minutes when the cabbage should be al dente.

  • 13.

    Carve the duck and serve with some potatoes, cabbage and spoonfuls of the sauce.

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