Roast Cornish Duck Posted on 01 Jun 11:13

This is the definitive way to cook your whole Cornish duck, ensuring a perfect Sunday roast, every time.

  • Check the cavity is empty and weigh the duck.
  • Pour a kettle full of boiling water slowly over the duck then pat dry with kitchen towel.
  • Season generously with salt and fresh ground black pepper.
  • Using a cocktail stick, make small perforations in the skin. This will enable the juices to pour out in cooking and crisp the skin.
  • Place the duck breast side down on a rack in a roasting tin.
  • Roast for 1 hour in the centre of the oven. You can drain the rendered fat into a jar to keep for roasting potatoes.
  • Turn the oven down to 180°C/gas mark 4 and turn the duck over so the breast is facing up.
  • Roast for approx:
    • 35 minutes for 2kg
    • 45 minutes for 2.3kg
    • 1 hour for 2.6kg
    This is a guide only as times will vary depending on the size of the duck and the oven used.
  • When the time is up, remove the duck from the oven and keep it in a warm place to rest for about 15-20 minutes.