Orange and whisky roasted duck 

recipe by James Strawbridge

Orange and whisky roasted duck 

Servings: 4


Glazing this roast duck with Cherry Tree Orange & Whiskey marmalade adds tonnes of flavour in the later stages of roasting and builds a complex layer of warming bitter-sweetness to the bird. Also try our glazed carrots for a sweet side dish with smoked sea salt. 

Recipe by James Strawbridge, @jgstrawbridge.


for the roast duck

for the carrots

for the roast potatoes


  1. Prep time: 120 mins • Cook time: 100 mins

  2. for the roast duck
    Preheat your oven to 200˚C and season your duck generously with smoked sea salt. Stuff the cavity with bay leaves and a sliced orange. Roast for 1 hr 20 mins.

    Glaze the duck with The Cherry Tree Orange & Whisky Marmalade by warming it slightly in a small saucepan and brushing the skin liberally. Return to the oven for a further 15-20 mins roasting. 

    Allow to rest for 15-20 mins before carving

  3. for the potatoes 
    Parboil your potatoes with saffron and once they soften strain and allow to cool for a few minutes in a colander. Heat your oven to 200°C and add Gressingham Duck Fat to a roasting tray to warm in the oven for 3-4 mins. Then add in your potatoes and season generously with smoked sea salt. Turn after 20 mins and repeat roasting for another 20 mins. Cook for a final 20 minutes and serve warm.

  4. for the carrots
    Parboil your carrots in a pan of boiling water for 8-10 mins and then strain. Add to a frying pan with a large dollop of The Cherry Tree Orange & Whisky and a knob of butter. Season with smoked sea salt and cook for 10-15 minutes until glossy and sticky.

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