Roast Duck with an Orange and Hoisin Glaze and a Cranberry and Pumpkin Sausage Stuffing

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)


  1. For the Duck and Stuffing:
  2. Preheat the oven to 200°C (400°F/Gas 6).
  3. Soak the cranberries in a little port for up to an hour.
  4. Gently fry onion, pumpkin and garlic mixture with the butter until soft but not coloured.
  5. Allow to cool completely.
  6. Add in the remainder of the ingredients and mix well. Season the stuffing.
  7. Line the cavity of the duck with parchment paper and fill with the flavoured stuffing.
  8. Place into a dry roasting tray and roast for 1¼ -1½ hours.
  9. For the Hoisin Glaze: Place all the ingredients into a large saucepan and allow to come to the boil.
  10. 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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