This recipe is from our guest blogger Ceri Jones at 'Natural Kitchen Adventures' . It's a modern twist on the traditional roast dinner. A whole roast duck served family style with seasonal potatoes, purple sprouting broccoli and a zingy herb sauce is a perfect for a unique take on an Easter family lunch.  

Serves 2-4

Step By Step Instructions

  1. Pre-heat oven to 200°C (fan).  Remove the giblets from the duck and weigh it to calculate cooking time.  Calculate cooking time as 20 mins per 500g raw duck + an extra 20 mins.
  2. Place the duck on a roasting rack; prick the skin all over and rub ½ tsp sea salt over the skin of the duck along with a dusting of lemon zest. Roast in the oven for required time.
  3. Whilst the duck is cooking make up the salsa verde.  Place all the ingredients into a food processor and blend till a paste forms, you may need to scrape down the sides.  Taste and add extra lemon if too oily in taste.  Transfer to a small bowl and cover till ready to eat
  4. When the duck is ready remove and leave rest while you cook the potatoes. Drain off any fat from the bottom of the roasting tin and toss ½ Tbs of this over the sliced potatoes along with the salt and some black pepper.  Place on a lined baking sheet and roast in the oven for 20 minutes.
  5. Just before serving, steam the broccoli till al dente, and refresh under cool water to lock in the colour.
  6. To plate up family style arrange the whole duck on a large platter, dot the potatoes around the plate and add a drizzle of salsa.  Carve up at the table and add the broccoli on the side.   Alternatively using a good knife, joint the duck into large pieces and lay out on the platter – this will make it easier for your eaters to grab a piece and leave no need for cumbersome table carving. 


  • My husband and I prefer Duck than any other meat (although we eat Goose at Christmas). I am delighted with your menu for roast duck with salsa verde and we are having it tomorrow lunch!!

    Thank you very much.

    I am also going to try Trudy's suggestions in other ducky dishes. Thanks Trudy!

    Norma Jones, Kettering, GB

  • I put Chinese 5 spice on the skin and make it crisp and I also do the broccoli in some olive oil and butter with garlic and chilli before adding the broccoli.
    actually I have just eaten this for my dinner.

    trudy, peterborough, cambs, GB

  • Can tell on reading this is a jolly good idea, and balance. Will do. Cooking my full time 'thing' and couldn't exist without planning & reading about ideas; have several hundred books, but always 'hungry' for a fresh idea/twist. Well done. Lovely. Vibrant & healthy.

    Virginia Le Breton, Northam, Nr. Bideford, GB

Do you have any comments or suggestions?