Instead of the traditional whole turkey, why not try a more unique centrepiece for your upcoming Christmas feast? This whole roast duck is glazed with clementine, honey, and warming winter spices, then roasted in a Season Tri-Ply Roaster with baby potatoes underneath, which soak up all the rendered duck fat and juices. The result is a crispy-skinned, golden duck with ultra-flavourful, caramelised potatoes, perfectly tender meat, and a festive citrus-spice aroma that will make your holiday table unforgettable.
Number of servings: 4-6
Cooking time: 3-4 hours
Preparation time: 2 hours
Ingredients
For the duck:
1 whole duck (2–2.2 kg)
2 tsp fine sea salt
1 tsp Chinese five-spice powder
1/8 tsp ground cinnamon
1/8 tsp ground coriander
1 clementine, halved
3 garlic cloves, smashed
4–5 sprigs fresh thyme
For the potatoes & roasting base:
600g baby or waxy potatoes, halved
3 garlic cloves, smashed
4–5 sprigs fresh thyme
1 tsp fine sea salt
Clementine-spiced glaze:
1 Clementine peels
100 ml fresh clementine juice (2–3 clementines)
Peel of 1 clementine
1/4 cup runny honey
1/4 cup soy sauce
1/4 cup sherry
Method
Prepare and Marinate the Duck
Pat the duck dry thoroughly with paper towels — dry skin ensures a crispy finish.
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In a small mixing bowl, combine:
2 tsp fine sea salt
1 tsp Chinese five-spice powder
1/8 tsp ground cinnamon
1/8 tsp ground coriander
Rub this spice mixture all over the duck, including between the thighs, under the wings, and inside the cavity, especially over the breast.
Let the duck marinate for at least 1 hour; ideally, cover and refrigerate overnight for maximum flavour.
Prepare the Potatoes
Slice 600 g baby or waxy potatoes in half.
Place the potatoes in the base of your Season Tri-Ply Roaster.
Add 3 smashed garlic cloves, 4–5 sprigs of fresh thyme, and 1 tsp sea salt.
Toss gently to coat - no oil is needed as the duck fat will render during roasting to coat and crisp the potatoes.
Assemble the Duck for Roasting
Place the rack on top of the potatoes in the roaster.
Place the marinated duck on the rack.
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Stuff the duck cavity with:
1 halved clementine
3 smashed garlic cloves
4–5 sprigs fresh thyme
Preheat the oven to 180°C fan / 200°C conventional.
Roast the duck for approximately 2 hours (adjust depending on size), letting the fat render onto the potatoes below.
Prepare the Clementine-Spiced Glaze
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In a small saucepan, combine:
100 ml fresh clementine juice (from 2–3 clementines)
Peels from 1 clementine
1/4 cup runny honey
1/4 cup soy sauce
1/4 cup sherry
Bring to a boil, then reduce heat and simmer until slightly thickened into a syrup-like consistency.
Glaze and Finish Roasting
Brush the glaze over the duck every 30 minutes during roasting to build a sticky, caramelised finish.
Rest and Serve
Remove the duck from the oven and let it rest for at least 30 minutes before carving.
Toss the roasted potatoes gently in the duck fat and any pan juices for maximum flavour.
Carve the duck and serve alongside the roasted potatoes, optionally drizzling extra glaze over the meat for a glossy, festive finish.
