Whole Duck with Figs & Potatoes

How to Roast a Whole Duck With a Christmas Feel

Tim Bone shares his magical Christmas recipe for you to cook at home! Delicious Chinese 5 Spice Cranberry Glazed Whole Roasted Duck with Pear and Fennel.


  • 1 whole Luv-A-Duck Duck​
  • 1 x 275g jar Whole Cranberry Sauce​
  • 1 tbsp Chinese 5 spice powder​
  • Salt​
  • Pepper​
  • ¼ cup water​
  • 4 pears, cored and quartered​
  • 1 large fennel bulb, cored and cut into wedges​


  1. Pre-heat oven to 190°.
  2. Lay pear and fennel in a large baking dish and season with salt and pepper. This will act as a trivet for the duck. ​​
  3. To make the glaze, in a small saucepan, add the cranberry sauce, 5 spice powder, a good pinch of salt and pepper and the water. ​
  4. Over medium heat, stir until the glaze has warmed through and becomes smooth. ​
  5. Remove from the heat. ​
  6. Pat duck dry well with paper towel and place on top of the fennel and pear. ​
  7. Using a pastry brush, glaze the duck all overusing half of the glaze. ​
  8. Roast in the oven for 1 hr. 20 min - 1 hr. 30 min depending on the size of the duck. ​
  9. Halfway through cooking time, glaze duck with the rest of the glaze mix. ​
  10. Allow to rest for 15 minutes before carving.​
  11. Serve with the roasted pear and fennel as a delicious side dish!​