Roast duck with red wine gravy

preparation time : 2 hours


  • duck with giblet x 1
  • small onion x 1, roughly chopped
  • celery stalk x 1, roughly chopped
  • carrot x 1, roughly chopped
  • red wine x 1 small glass
  • bay leave x 1
  • salt and pepper
  • butter (optional)


  1. pre heat oven at 440 F on roast.
  2. rinse duck, take out the neck and giblets and pat dry. cut off the wing tips. keep the wing tips for stock. poke hole on duck skin, try to do to skin only and not the meat, to keep juice from running but to let fat out.
  3. rub duck with butter and salt and pepper.
  4. put duck on rack and baking pan, roast on 440F for 20 mins. Baste every 20 mins till it is completely cooked.
  5. roughly chop the neck, giblets and wing tips if you could. i wasn’t able to do it so i left them intact. roughly chop your onion, celery and carrot.
  6. pan fry the neck, giblets, wing tips, onion, carrot and celery with butter on medium to high heat till they caramelized. Add 2-1/2 cup water and bay leave heat on high till it simmer then turn heat down to slightly simmer for simmer for 1-1/2 hour.
  7. After the first 20 mins, turn down oven temp to 350F, baste every 20 mins and start checking on duck and see if it’s done after approx 1 hr 15 mins to 1-1/2 hour . Poke a skewer through the thickest part and if juice runs clear then it’s done.
  8. Now get the bird out from pan, stand the bird up so let grease runs. next get rid of the grease or fat (the clear grease) from the baling pan, leave the brown bits or all the brown stuff or the brown juice. Deglaze with red wine and I just scrub the brown stuff out.
  9. Back to the boiling veggies and duck stock, by now you should have reduced the stock by quite a lot probably just barely covering the neck. Get rid of all the veggies and neck and giblets, add the red wine glaze into the stock. Boil on high heat, once it’s done, run the liquid through a sift or strainer to get rid of the brown stuff. your gravy is done.

** I read it somewhere saying sautéed cabbage goes really well with roast duck so I made sautéed cabbage and roasted veggies to go with it.

original recipe :


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