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Roast Duck with quince

Roast Duck with quince


  • 1 whole duck
  • Chinese five spice powder
  • Salt and pepper
  • Mammy Jamia’s Quince jam
  • 3 garlic cloves
  • Couple of sprigs of fresh rosemary


  1. Pre heat oven to 220 degrees
  2. Pat duck dry with paper towels and trim off excess neck fat
  3. Score skin quite deeply with a knife
  4. Rub duck with Chinese five spice powder and season with salt and pepper
  5. Peel and chop garlic cloves and put them in the base of roasting tin with the rosemary sprigs
  6. Cover duck with lid or foil
  7. Cook on high for about 20 minutes
  8. Turn oven down to 170 degrees and leave until cooked depending on size of duck and cooking times given with the duck
  9. About half an hour from the end of cooking time put Mammy Jamia’s Quince Preserve into a microwave for about 30 seconds to melt it and then spread about 3-4 tablespoons all over the duck. Put the duck back in the oven uncovered for about half an hour or until lovely and brown and crispy
  10. Remove from oven and leave to rest for 10 minutes before carving
  11. Keep the rest of the Quince Preserve for serving with the duck at the table

This recipe can be adapted to use with duck breasts or legs – just alter the times of cooking.

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