Luv-a-Duck Recipes

Delicious duck salads – Fresh and easy, great for Summer!

Roast Duck Pan Jus/Sauce

With Red Wine

When you have roasted your whole duck this is how you can make a basic sauce using some of the duck fat and all of the juices from the cooking.


1/2 glass red wine or dry sherry
1 cup water
2 tbls plain flour
Salt & pepper

Equipment required

  • Roasting pan with juices left in bottom after Rroasting a duck
  • Clear heat proof jug
  • Wooden spoon
  • Measuring spoons
  • Small saucepan
  • Sieve

Products used

Whole Duck

Whole Duck


  1. Whilst the duck is resting, pour all the fat and juices from roasting whole duck into a clear heat-proof jug.
  2. Pour red wine or dry sherry into the roasting tray to deglaze and bring to the boil.
  3. Add water and return to the boil. Scrape all the sediment on the bottom of the roasting tray, this is your stock.
  4. In the jug, the juices will be at the bottom and the fat at the top.
  5. Take 2 tablespoons of fat and heat in a small pan, add 2 tablespoons of plain flour and mix well.
  6. Slowly add the stock, stirring well over a medium heat until all the stock has been added.
  7. Approximately 400ml makes a good consistency sauce.
  8. Remove the excess fat from the juices in the jug and keep the fat for roasting your potatoes.
  9. Add the juices to the sauce, taste and season with salt & pepper if required, strain and serve.

Chef’s Tips

The excess fat separated from the juices in the jug should be kept for cooking the world's best roast potatoes.

LUV to Help You

Duck Fat - Ideas for Use

Duck Fat - How to Render

Duck Fat: The Facts

Products used

Whole Duck

Whole Duck

Email this recipe


Sorry, no ratings have been submitted for this recipe yet.

Rate & Review

Please enter in the word you see below:

If we approve your review for publication, it will appear on the site within 72 hours. Reviews are meant for the sharing of information by users of our recipes. Comments that are not original, are offensive or objectionable may not be published.