Roast Duck with Glutinous Rice Stuffing

You should start preparation the day before.


  • 6 lb / 2.70 kg Lincolnshire or
  • Barbary duck


  • ¼ pt / 140 ml wine or dry sherry
  • 3 tbsp soy sauce
  • 2 tbsp clear honey
  • 1 tbsp rice vinegar or sherry vinegar
  • 1 celery stalk, trimmed and sliced
  • 1 garlic clove, peeled and chopped
  • 1 shallot, peeled and chopped
  • ½ oz / 15 g fresh root ginger, peeled and chopped


  • 3 oz / 85 g belly pork
  • 3 oz / 85 g short grain rice
  • duck heart, gizzard and liver, chopped
  • ¼ tsp five-spice powder or ground aniseed
  • 2 cloves
  • 2 in / 5 cm. piece of tangerine peel, finely chopped
  • 6 fl oz / 170 ml stock or water
  • freshly ground black pepper
  • salt


Remove any loose fat from the duck cavity. (If you like this kind of thing, and I do, duck fat is excellent for cooking. Prepare it by melting it very gently in a frying pan and pour it into a container which you can refrigerate once the fat has cooled.) Prick the duck all over with a larding needle or sharp pointed knife. Put all the marinade ingredients in a saucepan and simmer gently for 10 minutes. Allow to cool, and strain it, reserving the vegetables. Put the duck in a shallow dish, breast-side down, and pour on the marinade. Turn once or twice, cover loosely, and leave in the refrigerator for at least 12 hours and preferably 24 hours.

Next day, prepare the stuffing. Cut the belly pork into small ¼ in / 0.5 cm cubes, leaving the skin on as this gives the right sort of stickiness to the stuffing. Fry it gently until the fat runs, and then raise the heat to brown the meat a little. Stir in the rice, the duck heart, gizzard and liver, spices, tangerine peel and vegetables from the marinade, and cook for 2–3 minutes. Pour on half the stock or water, season and bring to the boil. Cover and simmer gently until the rice is almost cooked. (You may need to add more stock.) Allow the stuffing to cool slightly before spooning it into the duck. Place the duck on a rack in a roasting tin, having dried it thoroughly, and roast it in a preheated oven at 190°C / 375°F / Mark 5 for 1½ hours, turning up the heat to 200°C / 400°F / Mark 6 for the last 10 minutes or so. Allow the duck to rest for 10–15 minutes before carving.

A bowl of steamed or stir-fried mixed vegetables goes very well with the duck. I like to do a mixture of green beans, broccoli, mangetout, baby sweetcorn, carrot strips, celery and perhaps some bean sprouts.


You may insert slivers of garlic into the skin of the bird, and vary the stuffing by omitting the belly pork, browning the chopped heart, gizzard and liver in a little butter, and replacing the five-spice or aniseed and tangerine peel with a little grated apple, some sultanas, a handful of pinenuts or chopped almonds and a little chopped thyme or oregano.