Roasted Duck with Red Wine Blackberries


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
  • 2 glasses of fruity red wine
  • 2 teaspoons soft brown or demerara sugar
  • 5 tablespoons blackberry jam or jelly
  • 175 g (6 oz) blackberries
  • 50 g (2 oz) butter


  • 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 roast for a further 1 hour 40 minutes, basting from time to time.
  • Remove the ducks from the tray and leave to rest for 10-15 minutes. To serve, cut the legs and the breasts from each duck, offering one of each per person.
  • While the ducks are resting, boil the wine with the sugar in a saucepan until just two-thirds of the liquid is left. Stir in the jam and gently warm through until the jam is completely melted.
  • Add the blackberries and butter to the sauce and simmer for a few minutes until the fruits have softened. Season with salt and pepper. Spoon the sauce over the duck to serve.

and more

Mashed or sauté potatoes work well with this dish.