Crispy roast duck with fresh celery and sweet cherries

When the weekend arrives, you want to cook something more special that will delight your guests and family. A roast chicken is great but if you want to get a bit more flavour and decadence, you want a crispy roast duck. Combining some sweetness from the cherries and freshness from celery, you can gt through the richness and enjoy every bite of duck with your choice of crispy potatoes and salad.

Crispy roast duck suggestions

Duck can sometimes be hard to find but when you can, find a big one and maybe ask the butcher to butterfly it. If you want the crispiest skin, coat the skin with salt and leave it in the fridge, uncovered, for a few hours and ideally overnight. This will dry out the skin but help deepen the flavour and let the fat render better and make the skin super crispy. When you pour off the excess fat, do not, under any circumstances throw it away. Duck fat is incredible for other cooking methods. You should probably fry some par-boiled potato wedges in it and thank us later for the most incredible potatoes ever.

It’s time for a real treat of flavour to share with your family. Our rich and crispy roast duck recipe with cherries and celery is a must-try!

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Crispy roast duck recipe

0 from 0 votes Recipe by Gary Dunn Course: MainCuisine: GlobalDifficulty: Easy Servings


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    2 kg whole duck

    salt and pepper

    60 g butter

    2 tbsp oil

    1 head celery

    bouquet garni (usually parsley stalks, bay leaves and thyme)

    1 litre stock or water with stock cube

    250 g canned cherries

    1 small bunch watercress


  • Remove the back bone and wishbones for the duck so that you can flatten it out. Season the duck well with salt and pepper. Melt the butter with the oil and heat gently.
  • Fry duck for 10 minutes, turning often to brown evenly. Remove the duck and keep to one side.
  • Wash the celery, remove outer stalks and leaves. Cut into strips, dry and fry for 15 minutes in the remaining fat. Drain and keep to one side.
  • Return duck to pan, add bouquet garni and stock, season well, cover and cook for 50 minutes.
  • Pour off liquid add the cherries and cook with duck and celery for further 10 minutes in top of oven, uncovered, to brown.
  • Skim off excess fat from liquid. Boil juices rapidly for 10 minutes and pour around duck. Garnish with water­ cress. Serve very hot.


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Do you want to make more weeekend dinner recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Hamlyn All-colour Cook Book.

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