Braised and roasted whole duck

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Marcus Wareing's braised and roasted whole duck recipe is accompanied by fresh spring onions, cucumber and Chinese pancakes. You could also serve the duck in a warm salad with cashew nuts, spinach and noodles.

First published in 2015




Whole duck


  • 250ml of Madeira
  • 2l brown chicken stock
  • 2 tbsp of soy sauce
  • 4 tbsp of hoisin sauce
  • 2 tbsp of honey


To plate


Begin this duck recipe by heating a large saucepan over a moderate heat. When hot, add the duck and brown all over, allowing a lot of the fat to render off (straining some off)
When golden all over, remove from the pan. Add the mirepoix ingredients to the same pan and brown well. From the glazing ingredients add the Madeira and allow to simmer until it has a syrup-like consistency
Add all the remaining ingredients into the pan to create a braising stock, then place the duck back in and cover with a lid
  • 2 tbsp of soy sauce
  • 4 tbsp of hoisin sauce
  • 2 tbsp of honey
  • 2l brown chicken stock
Keep on a very gentle simmer for an hour and a half, then carefully remove the duck using two slotted spoons, and place on to a roasting tray lined with foil
Preheat the oven to 200°C/Gas mark 6, ready for the duck. Strain the cooking liquor though a fine strainer into a clean saucepan and bring to the boil. Turn down to a gentle simmer and reduce by two-thirds to form a gravy-like sauce
Brush the duck all over with a little of the sauce, setting aside the rest for serving, then place in the oven for 10 minutes, until slightly crisp on the outside
Carve the duck and serve with the sauce, some Chinese pancakes, cucumber and spring onion
First published in 2015

Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

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