Roast duck with ginger wine jus Recipe

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15 min


30 min

Nutrition per portion

Calories 470 kCal 24%
Fat 19gg 27%
  -  Saturates 6gg 30%

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  • 4 duck breasts, skin on
  • 4 tbsp ginger wine
  • Salt and freshly ground black pepper
  • Roast potatoes, carrots and parsnips and wilted spinach, to serve   
  • For the clementine compote:
  • 100g (3½ oz) caster sugar
  • 1 cinnamon stick
  • 2 tbsp chopped fresh ginger
  • 4 tbsp ginger wine
  • 3 clementines, each sliced into 5, then quartered and pips removed


  • To make the compote: Put the sugar, cinnamon stick and ginger in a pan with the ginger wine and 150ml (5fl oz) water. Stir over a medium heat until the sugar has dissolved. Bring to the boil, add the clementine pieces and simmer for 8 mins, to soften the fruit. Strain the syrup into a jug. Set aside the clementine pieces in a bowl and remove the cinnamon stick. Pour the syrup back into the pan and bring back to the boil until it has reduced to a jammy consistency. Pour into the bowl with the cooked clementine and leave to cool.

  • Set the oven to Gas Mark 7 or 220°C. Put a roasting tin in to heat up. Score the skin of the duck breasts in both directions to make a diamond pattern on top.

  • Heat a heavy-based frying pan. When really hot, put the duck breasts in the pan, skin-side down. Cook for 5 minutes or more, until the skin browns. Take them out and put, skin-side up, in the roasting tin. Cook for 10-12 mins, depending on how pink you like the meat. Pour the fat from the frying pan into a small bowl and use for cooking another time. Take the duck out of the oven. Wrap it in foil and leave for 10 mins. Slice the duck breasts neatly.

  • Scrape the juices from the roasting tin into the cleaned frying pan, add the ginger wine and 2 tbsp water and boil for 1 minute to make a jus. Season and pour over the duck. Serve with the compote (warm or cool) and roast vegetables and spinach.

More Recipe Ideas

Top Tip

Instead of clementines, use satsumas, or kumquats -about 400g (14oz) , thickly sliced