Orange and Whisky Roasted Duck

Glazing this roast duck with Cherry Tree Orange & Whiskey marmalade adds tonnes of flavour in the later stages of roasting and builds a complex layer of warming bitter-sweetness to the bird. Also try our glazed carrots for a sweet autumnal side dish with smoked sea salt. Recipe by James Strawbridge, @jgstrawbridge.

Serves: 4
120 mins
100 mins


Roast Duck

  • 1 Large Gressingham Duck
  • 1 tsp Cornish smoked sea salt
  • 4 tbsp The Cherry Tree Orange & Whisky Marmalade
  • 1 orange
  • 2-3 bay leaves


  • 200g sprouts, trimmed
  • 1 tbsp flaked almonds
  • Zest of 1 orange
  • 6-12 sage leaves
  • 50g butter
  • Pinch of sea salt and cracked black pepper


  • 200g baby carrots
  • 25g butter
  • 2 tbsp The Cherry Tree Orange & Whisky Marmalade
  • Pinch of Cornish Smoked sea salt

Roast Potatoes

  • 1kg King Edward potatoes, peeled and halved
  • Pinch of saffron
  • 2 tbsp Gressingham Duck Fat
  • 1 tsp Cornish smoked sea salt


For the Roast Duck

  1. Preheat your oven to 200˚C and season your duck generously with smoked sea salt. Stuff the cavity with bay leaves and a sliced orange. Roast for 1 hr 20 mins.
  2. Glaze the duck with The Cherry Tree Orange & Whisky Marmalade by warming it slightly in a small saucepan and brushing the skin liberally. Return to the oven for a further 15-20 mins roasting. Allow to rest for 15-20 mins before carving

For the potatoes

  1. Parboil your potatoes with saffron and once they soften strain and allow to cool for a few minutes in a colander. Heat your oven to 200°C and add Gressingham Duck Fat to a roasting tray to warm in the oven for 3-4 mins. Then add in your potatoes and season generously with smoked sea salt. Turn after 20 mins and repeat roasting for another 20 mins. Cook for a final 20 minutes and serve warm.

For the carrots

  1. Parboil your carrots in a pan of boiling water for 8-10 mins and then strain. Add to a frying pan with a large dollop of The Cherry Tree Orange & Whisky and a knob of butter. Season with smoked sea salt and cook for 10-15 minutes until glossy and sticky.

For the sprouts

  1. Boil for 3-4 mins and then toss in melted butter with orange peel, almonds and sage. Season with plenty of cracked black pepper and a little sea salt.

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Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.