Main Meals

Spicy plum-and-apple free-range duck with roast baby vegetables

4 - 6
10 minutes
1 hour
Wine/Spirit Pairing
Woolworths Cabernet Franc Reserve 2010 (Paul Cluver Estate)

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  • 1 x 1 kg Woolworths Spicy Plum-and-Apple Free-Range Duck*
  • 2 T olive oil
  • 1 t sea salt flakes
  • For the roast veg:
  • 1 x 800 g Woolworths baby roasting vegetables
  • 3 T olive oil
  • 2 t thyme
  • Sea salt and freshly ground black pepper
  • 2 ClemenGolds, juiced
  • 2 T honey

Preheat the oven 180°C.

Drizzle the duck with olive oil, sprinkle with salt and roast for 1 hour, or until crispy and tender. Baste regularly with the pan juices while roasting.

Serve with the baby roast vegetables.

To make the baby roast vegetables, preheat oven to 200°C.

Arrange the vegetables on a baking tray, drizzle with olive oil, sprinkle with the thyme, season and roast for 30 minutes.

Mix the ClemenGold juice and honey and drizzle over the vegetables and continue roasting for 10 to 15 minutes, or until tender.

Do your duck in the Weber instead.

To cook the duck in the Weber, prepare the grid for indirect cooking over medium heat. Grill the bird, breast-side up, with the lid closed for 1 to 1½ hours or until the temperature of the thickest part of the thigh (not touching the bone) reaches 75°C on a thermometer. Grill the veggies in the same way, turning occasionally, until tender.

*Pick up your Woolworths Spicy Plum-and-Apple Free-Range Duck from Woolworths. Available at selected stores for the Christmas 2012 season.

Abigail Donnelly

Recipe by: Abigail Donnelly

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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