Luv-a-Duck Recipes

Roasted Whole Duck with Cumberland Sauce Recipe

Roasted Whole Duck with Cumberland Sauce


1 whole duck


  • 10g butter
  • 200g frozen cranberries
  • 2 tbsp red currant jelly
  • 100ml port
  • 1 orange, peeled and julienned
  • ½ lemon, juiced
  • 1 French shallot, finely chopped
  • 1 tsp Dijon mustard
  • 1 pinch of cayenne pepper
  • 1 pinch of ginger powder
  • Salt and pepper

Products used

Whole Duck

Whole Duck


  1. Remove the duck from the packaging and pat dry inside and out with paper towelling. Place the duck on a tray lined with a rack uncovered. Air dry in the fridge overnight.
  2. Preheat the oven to 190°C. Season the duck with salt. Roast for 40 minutes per kilo and until golden and crisp.Remove duck from the oven and let it rest for 20 - 30 minutes.
  3. While the duck is cooling, make the sauce. Bring a small saucepan of water to the boil and cook orange peel for 10 minutes. Drain well. In a saucepan on low heat, add the cranberries and jelly and bring to the boil, add the port followed by add the shallots, the juice and mustard. Add a pinch of cayenne pepper and ginger powder and some salt to taste and for 15 minutes to reduce. Add the butter and fold through.
  4. Carve the duck and serve with the sauce.

Recipe by: Justine Schofield

LUV to Show You How

LUV to Help You

How to: BBQ a Whole Duck

Products used

Whole Duck

Whole Duck

Login to add this to your cookbook Email this recipe

Log-in or Register using My Cookbook to save recipes.


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 Comments that are not original, are offensive or objectionable may not be published.