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Roast Duck Crown with Rosemary Potatoes, Seasonal Vegies and Red Wine and Balsamic Sauce

Try this fantastic roast duck crown recipe with seasonal vegetables and a red wine and balasmic sauce.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: weight dependent


    •    1 whole duck

For the sauce:

    •    50g caster sugar
    •    12 pitted cherries
    •    400ml chicken stock
    •    175ml glass of red wine
    •    3 tbsps red wine vinegar
    •    tsp cherry or redcurrant jam (Optional)


  1. Cook the whole duck or crown as per pack instructions.

  2. While the duck is cooking place the sugar and red wine vinegar in a pan on a medium heat and reduce until you have a sticky caramel.

  3. Pour in the wine and the stock and reduce by 2/3.

  4. When you have the consistency you desire, add in the cherries.

  5. Taste and if it requires more sweetness, mix in the jam.

  6. Serve the sauce with your cooked duck.

This great family recipe is thanks to Gressingham Duck Recipes at


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