Roasted Duck with Berries and Girolles

Drogo

Servings

4 - 5

Prep Time

25 minutes

Cook Time

80 minutes

This roasted duck with berries is a beautiful alternative to the traditional Christmas turkey, combining rich roast duckwith sweet blueberries and cranberries, earthy girolles, chestnuts and golden Brussels sprouts. Designed for sharing, it makes an impressive festive duck centrepiece for Christmas or any special winter gathering.

Duck naturally pairs well with fruit, and the combination of duck and berries brings a welcome sweetness and acidity to the richness of the meat. Cranberries and blueberries are gently cooked in rendered duck fat, while the vegetables and chestnuts are fried until golden for a generous seasonal accompaniment.

Serving duck with girolles adds another layer of earthy flavour. These delicate wild mushrooms work particularly well with chestnuts and the savoury flavour of the duck, creating a dish that feels celebratory without requiring complicated techniques.

If you're looking for a duck recipe to bring to the table whole and carve for family and friends, this colourful roast is an excellent choice.


 




Discover the perfect wine pairing for this recipe from Virgin Wines below.




 

Roasted Duck with Berries and Girolles

Ingredients

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    • 2.3kg duck

    • 200g girolles
    • 150g blueberries
    • 100g cranberries
    • 400g brussel sprouts
    • 400g chestnuts
    • 3 garlic cloves

    • 2 shallots

    • 4 springs of thyme, plus extra to garnish
    • Salt & pepper

    • Wine Pairing: Dragon Hills Pinot Noir 2023

    Directions

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      1. Step 1, Preheat the oven to 220°C/200°C fan/Gas 6.

      2. Step 2, Rub the duck generously with salt and freshly ground black pepper. Stuff the cavity with the thyme and garlic cloves, then place the duck upside down in an oven dish. Roast for 1 hour 20 minutes, turning the duck halfway through the cooking time.

      3. Step 3, While the roast duck is cooking, prepare the vegetables. Wash the girolles and leave them to dry on kitchen paper. Cut a cross into the base of each Brussels sprout and pre-boil for 5 minutes. Cut a cross into the top of each chestnut and boil for 20 minutes.

      4. Step 4, Halfway through the duck's cooking time, carefully reserve approximately 3 tablespoons of the rendered duck fat. Add one roughly chopped shallot to the roasting dish, turn the duck and return it to the oven for the remaining cooking time.

      5. Step 5, Prepare the berries by frying the cranberries in 1 tablespoon of the reserved duck fat for 8 minutes. Add the blueberries halfway through cooking and gently fry them together, creating the fruit element for your roasted duck with berries.

      6. Step 6, Once the chestnuts have boiled, peel them. Heat the remaining reserved duck fat in a frying pan and add the girolles, remaining shallot, Brussels sprouts and chestnuts. Fry for approximately 10 minutes, or until everything is beautifully golden.

      7. Step 7, Remove the duck from the oven and transfer it to a large serving platter. Arrange the golden vegetables, chestnuts, girolles and cooked berries around the bird. Garnish with extra thyme and serve the duck and berries at the table for friends and family to share.