Gather Around the Table: Roast Duck with Red Wine Gravy

Created using a Gressingham Duck recipe, this beautifully comforting roast is perfect for autumn Sundays, festive gatherings and family meals around the table. With just five minutes of preparation, this simple roast duck delivers rich flavour and pairs wonderfully with crisp roast potatoes, seasonal greens and a homemade red wine gravy.

Prep time: 5 minutes
Cook time: 50 minutes per 1kg

Ingredients

For the roast duck

• 1 whole Gressingham Duck

For the red wine gravy

• Giblets from the duck
• Salt and freshly ground black pepper
• 1 tbsp vegetable oil
• 1 onion, thinly sliced
• 1 medium carrot, thinly sliced
• 1 celery stick, thinly sliced
• 1 garlic clove, crushed
• 1 bay leaf
• 1 sprig rosemary
• 5 black peppercorns
• 250ml red wine
• 1 litre water
• 1 tbsp cornflour, mixed with 1 tbsp cold water
• 1 tbsp cranberry or redcurrant jelly (optional)

Method

Roasting the duck

1. Preheat the oven to 200°C (180°C fan) / Gas Mark 6.
2. Season the duck generously with salt and pepper and place it on a roasting tray.
3. Roast on the middle shelf of the oven for 50 minutes per 1kg.
4. Once cooked through, remove the duck from the oven, loosely cover with foil and allow it to rest for 15 minutes before carving.
5. Carve and serve alongside roast potatoes and seasonal green vegetables for a wonderfully comforting meal.

Making the red wine gravy

1. While the duck is roasting, heat the vegetable oil in a wide saucepan over a medium-high heat. Add the giblets and cook for 5-10 minutes until browned all over.
2. Add the onion, carrot, celery, garlic, bay leaf and rosemary. Cook for around 10 minutes, stirring regularly, until the vegetables have softened and begun to caramelise. Season with salt and pepper.
3. Pour in the red wine and bring to the boil. Add the water, stir well and reduce to a gentle simmer. Skim away any foam that rises to the surface, then cover and cook on a low-medium heat for about 1 hour while the duck roasts.
4. Shortly before the duck is ready, strain the stock through a sieve into a clean saucepan.
5. Remove the duck from the oven and transfer it to a plate to rest.
6. Carefully pour most of the duck fat from the roasting tray, leaving behind the cooking juices. Add a quarter of the stock to the tray and scrape up all the delicious caramelised bits from the bottom. Return the tray to the oven for 5 minutes, then scrape again and strain the liquid into the saucepan with the remaining stock.
7. Whisk in the cornflour mixture and bring to the boil. Simmer until the gravy reaches your preferred consistency. Season to taste and, if desired, stir through the cranberry or redcurrant jelly for a touch of sweetness.