Roast duck with sausage rolls, greens and spiced cherries

Preparation time
30 mins to 1 hour

Cooking time
1 to 2 hours

Serves 4

This recipe uses the whole of the duck – the crown is roasted and served in slices and the legs are used in the sausage rolls.

By Matt Tebbutt


For the roast duck

  • 1 whole duck, around 1.5kg/3lb8oz, legs removed (see sausage rolls)
  • 1 tbsp Chinese five-spice powder
  • 2 tbsp runny honey
  • salt and freshly ground black pepper
  • 200g/7oz Chinese greens, to serve

For the duck sausage rolls

  • 2 duck legs, meat removed and diced
  • 150g/5½oz pork belly mince
  • pinch allspice
  • pinch ground coriander
  • 250g/9oz block puff pastry
  • 1 free-range egg, beaten
  • 2 tbsp black sesame seeds

For the spiced cherries

  • 200ml/7fl oz red wine
  • 50g/1¾oz caster sugar
  • 1 bay leaf
  • 1 star anise
  • 1 small dried chilli
  • 2–3 black peppercorns
  • 1 small cinnamon stick
  • 50g/1¾oz fresh cherries, with stalks on
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