Duck is something that people love to cook and often wonder how. For people who are having 'Christmas for Two' this year, this recipe would be ideal.


  • 2 kg free range duck
  • for the stuffing:
  • 75 g fresh cranberries
  • 2 tblsp port
  • ½ medium sized onion (chopped finely)
  • 150 g pumpkin (diced)
  • 2 cloves of garlic (crushed)
  • 75 g butter
  • 2 tblsp freshly chopped herbs (parsley, thyme, sage)
  • 175 g sausage meat
  • 300 g fresh white breadcrumbs
  • for the hoisin glaze:
  • 2 oranges (juice)
  • 110 ml hoisin sauce
  • 1 tblsp cider vinegar
  • pinch crushed chilli flakes
  • 1 inch root ginger (finely chopped)


  • For the Duck and Stuffing:
  • Preheat the oven to 200°C (400°F/Gas 6).
  • Soak the cranberries in a little port for up to an hour.
  • Gently fry onion, pumpkin and garlic mixture with the butter until soft but not coloured.
  • Allow to cool completely.
  • Add in the remainder of the ingredients and mix well. Season the stuffing.
  • Line the cavity of the duck with parchment paper and fill with the flavoured stuffing.
  • Place into a dry roasting tray and roast for 1¼ -1½ hours.
  • For the Hoisin Glaze: Place all the ingredients into a large saucepan and allow to come to the boil.
  • Reduce for 15-20 minutes on a low heat until the sauce has become a syrup-like consistency. Keep warm until you are ready to serve the duck.

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