A delicious roast duck recipe with a oriental twist from food blogger Foodie Quine. (Serves 4-6)

Step By Step Instructions

Roast Duck

  1. Pre-heat your oven to 220°C, Fan 200°C, Gas Mark 7
  2. Remove all packaging. Take bag of giblets out of the body cavity (they’re useful for stock)
  3. Weigh the duck without the giblets. It’s important to do this – don’t just use the weight on the bag, as this includes the giblets
  4. Place on a rack in the roasting tin, prick the skin all over and rub a teaspoon of salt into the skin
  5. Roast in the middle of the oven for 20 minutes per 500g, plus 20 minutes extra
  6. Cut a cross in the top of 4 of the figs, going only 3/4 of the way down. Nestle these in the corner of the roasting tin with the duck for the last 15 minutes of cooking.
  7. Rest the duck for 10-20 minutes before serving.


Fig Sauce

  1. Chop up four of the figs into 0.5cm cubes and place in a small pan with the star anise, port, balsamic vinegar and sugar. 
  2. Bring to a gentle simmer and cook for 10-15 minutes or until syrupy and jammy.
  3. Taste and season with salt and pepper.
  4. Serve alongside the roast duck and roasted figs.


Claire Jessiman



  • What a very exciting and tasty way to cook a duck. I must say that a Gressingham Duck is my favourite so I will cook this sometime very soon, or at Christmas because of the figs.

    David Newbery, Helston, GB

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