Rumwell Farm Shop’s Roast Duck


  • 2-2.5kg duck
  • 1 apple halved
  • 1 lemon halved
  • 1 sprig of sage
  • Salt & ground black pepper

For the gravy

  • 25g plain flour
  • 600ml chicken stock


  1. Pre-heat the oven to 220C/ Fan 200C/Gas 7. Remove the giblets and surplus fat from inside the duck and set aside. Place the apple, sage and lemon inside the bird.
  2. Place the giblets into the bottom of a roasting tin, then place a wire rack on top and then sit the duck on the rack.
  3. Put the duck into the oven for 30 mins until brown
  4. Drain off any fat into a bowl (keep this to roast the potatoes in). Reduce the temperature of the oven to 180C/ Fan 160C/Gas 6 and cook for a further 1 -1 ½ hours or until the bird is cooked thoroughly. To test if the duck is cooked insert a skewer or knife into the thickest part of the thigh, the juices should run clear.
  5. Remove the duck from the roasting tin and leave to rest for around 20-30 minutes.
  6. To make the gravy. Drain off all but 2-3 tablespoons of the duck fat then place the roasting tin on the hob, stir in the chicken stock and flour, season to taste. Strain and thicken if required with a little more flour.

Top tip – try serving with apple sauce!