Hotel Meyrick's Roast Silver Hill Duck with Spiced Plums

Served with potato and herb stuffing and a port and cherry sauce.


For the stuffing
  • 200 g mashed potato
  • 2 tblsp feesh thyme chopped
  • 1 tblsp fresh rosemary chopped
  • 2 tblsp fresh parsley chopped
  • 500 g fresh bresdcrumbs
  • 500 g butter
  • 1 medium chopped onion
  • salt/pepper

For the duck
  • 2.30 kg (up to 2.5kg) silver hill duck
  • olive oil
  • salt & pepper

For the plums
  • 1/2 cup of fresh orange juice
  • 4 ripe plums halved and pitted
  • 2 tblsp brown sugar
  • 1/2 tsp ground cinnamon
  • pinch nutmeg
  • pinch cumin

For the glaze
  • 3 tblsp golden syrup
  • 3 tblsp honey
  • 150 ml port
  • 2 tblsp balsamic vinegar
  • dash of soy sauce

For the sauce
  • 1 tblsp duck fat
  • 2 shallots chopped
  • 200 ml port
  • 200 g morello cherries
  • 300 ml stock
  • 2 tblsp cherry or plum jam


  1. Make your stuffing in advance by adding the onion to the melted butter. When the onion’s are soft add the herbs and breadcrumbs, stir in well. Then add the mashed potato and mix well. Season with Salt and pepper. Leave to cool.
For the duck
  1. Preheat the oven to 220°C
  2. Wash the duck inside with cold water and sprinkle cavity with some salt
  3. Brown the duck on all sides in a hot frying pan then place on some chopped root vegetables in a roasting tray
  4. Stuff the duck with the cool stuffing and seal the cavity with the heel of a sliced pan.
  5. Place in the oven at 220°C for 10 minutes
  6. Then reduce the heat to 170°C. The duck will take 1.5-2 hours to cook depending on the size
For the sauce
  1. Keep the sediment for the roasting tray after pouring off an excess fat
  2. Lightly brown the shallots in a pan approx. 10-15 mins.
  3. Add the port and cherry Jam and reduce by half
  4. Add chicken stock and reduce by a further half. Finish by adding the cherries and simmer for 20 mins.
For the plums
  1. Oven heated to 200°C
  2. Grease a shallow baking tray. Place plums cut side up in a single layer in the try. Whisk together the organise juice, brown sugar, cinnamon, nutmeg and cumin in a bow and drizzle over the plums.
  3. Bake in the oven for 15 min until plums soften and the sauce is bubbly.
For the glaze
  1. Bring all the ingredients together in a small pot and bring to the boil and simmer until the mixture thickens slightly.
  2. Brush the duck every 20 mins with the glaze while cooking.
  3. The duck is cooked when the juices run clear
To serve
  1. Place stuffing onto plate with carved duck. Arrange plums alongside the stuffing. Then cover with the port and cherry sauce.


Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register