Roast Duck

Preparation info
  • Serves


    • Difficulty


Appears in

By Keith Floyd

Published 1988

  • About

A good duck, roasted well, is always a treat. To give a delicious, crispy skin, ensure that you prick well all over to allow the fat to escape.


  • 1 × 4 lb (2 kg) free-range duck, dressed, giblets reserved
  • Salt and pepper


First make the stock. Heat the oil in a saucepan and brown the duck gizzard and heart. Add the water, vegetables, bay leaf and liver. Bring to the boil, cover and simmer gently for 45 minutes. Strain the giblet stock into a bowl, return it to the pan and bring back to the boil. Boil rapidly until reduced to about 10 fl