Roasted Duck with Red Wine Blackberries

Preparation info
  • Serves


    • Difficulty


Appears in
Keeping it Simple

By Gary Rhodes

Published 2005

  • About

In this recipe, the legs and breasts are carved off the duck to serve, but if you have poultry shears, they can be used to divide the ducks in two, serving each person half a duck.


  • 2 × 1.5 kg (3 lb 5 oz) ducks
  • salt and pepper


  • Preheat the oven to 220°C/425°F/gas 7. Place the ducks in a large roasting tray and sprinkle each with salt before roasting for 20 minutes in the oven.
  • Reduce the oven temperature to 180°C/350°F/gas 4. Baste the birds and continue to