Roast duck with creamy leeks

Roast duck with creamy leeks

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  • 8
  • Easy
  • Carb Conscious Health conscious
  • 20 minutes
  • 1½ hours
  • Woolworths DMZ Pinot Noir 2016


  • 2 whole free-range ducks, skin scored in a diamond pattern
  • 6 T Maldon salt
  • 100 g kale or broccoli leaves, blanched
  • For the creamy leeks:
  • 800 g leeks, washed well and thinly sliced
  • 100 g butter
  • 5 cloves garlic, crushed
  • 1 cup cream
  • ¼ cup chicken stock
  • 100 g Parmesan, grated

Cooking Instructions

Preheat the oven to 180°C.

To make the leeks, fry them in the butter for 5–10 minutes, or until soft. Add the garlic, cream and chicken stock and simmer for 10–15 minutes over a medium heat. Turn off the heat and fold in the Parmesan.

For the duck, sprinkle with salt and rub into the skin. Roast at 180°C for 1 1⁄2 hours. Allow to rest for 20 minutes before carving.

To serve, spoon the leeks into a dish, then top with the duck and kale.

Cook's note: If you’re left with extra creamy leeks, you’ve got the answer to an easy next-day snack – serve them on bruschetta with Parmesan shavings.

Discover more recipes featuring duck here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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