Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Apples
    • Cabbage
    • Cheese
    • Citrus
    • Mushrooms
    • Pork
    • Potatoes
    • Root vegetables
    • View all
  • Dishes
    • Curry
    • Braai
    • Slow roasts
    • Soup
    • Pasta
    • Plant-based
    • Warm puddings
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • Login
  • WCellar
  • Contact Us
Editor’s picks
Easy, butter-roasted tomato-and-sausage spaghetti
Great value

Easy, butter-roasted tomato-and-sausage spaghetti

1 hour
Sweetcorn tamarind soup
Corn recipes

Sweetcorn tamarind soup

20 minutes
Pork cacciatore
Italian recipes

Pork cacciatore

50 minutes
  • Home
  • Recipes
  • Carb Conscious
Mussels with tomato vinaigrette
Prawns and

Mussels with tomato vinaigrette

5 minutes
Beef and cauli mash shepherds pie
Beef recipes

Beef and cauli mash shepherds pie

1 1/4 hours
Lemon-grilled chicken with olive rice
Chicken recipes

Lemon-grilled chicken with olive rice

20 minutes
Pan-fried calamari with chilli, garlic and coriander on steamed greens
Calamari

Pan-fried calamari with chilli, garlic and coriander on steamed greens

5 minutes
Potato omelette with smoked salmon trout and creme fraiche
Brunch recipes

Potato omelette with smoked salmon trout and creme fraiche

40 minutes
Roast vegetable and ricotta bake
Savoury bake

Roast vegetable and ricotta bake

50 minutes
Rose panna cotta
Panna cotta

Rose panna cotta

15 minutes
Salted cod fritters
Fish recipes

Salted cod fritters

30 minutes
Potato-and-leek rosti with spinach foam

Potato-and-leek rosti with spinach foam

15 minutes
Green summer salad

Green summer salad

Mixed salad with feta

Whole Roast duck with cherry, cinnamon and nutmeg sauce
Duck recipes

Whole Roast duck with cherry, cinnamon and nutmeg sauce

1 hour, 10 minutes
  • 59 of 120
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2025 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

Whole Roast duck with cherry, cinnamon and nutmeg sauce

By Leandri and Seline van der Wat
4
Easy
20 minutes
1 hour, 10 minutes

Ingredients

  • 1 t salt
  • 1 t pepper
  • ½ t cinnamon
  • 2 star anise
  • 1 whole duck
    • For the honey glaze, mix:

  • 1 T honey
  • 1 T apple juice
  • 2 t olive oil
  • ½ t salt
    • For the cherry, cinnamon and nutmeg sauce:

  • 460 g cherries, stoned
  • 170 ml Port
  • ½ t cinnamon
  • Nutmeg a pinch
  • 3 T red wine
  • Sea salt and freshly ground black pepper, to taste
  • 2 t butter, cubed and chilled

Method

Preheat the oven to 140°C.

Place the spices and seasoning in a mortar and pestle and crush until fine.

Wash the duck, pat it dry and then score the skin. Truss it (tie the drumsticks together) and place it breast side up on a rack in a roasting pan. Rub the spice mix into the duck.

Pour ¾ cup warm water into the bottom of the pan and cover the roasting pan with foil.

Roast for 50 minutes. Turn the duck and poke the skin with a sharp knife. Roast for a further 50 minutes. Remove the duck from the oven, remove the foil and baste with the honey glaze. Turn the oven up to 200°C and return the duck to the oven and roast for a further 10 minutes. The skin should crisp up nicely. Remove from the oven and allow to rest for 10 minutes before carving. Serve with the cherry, cinnamon and nutmeg sauce.

To make the cherry, cinnamon and nutmeg sauce, halve the cherries and cook in the Port until soft, about 10 minutes. Add the spices, wine and season to taste. Reduce the sauce by half. Add the cold butter cubes one at a time until combined.