Maggie Cooper's easy roast duck.
Maggie Cooper's easy roast duck. 123rf

Preparing roast duck not as hard as you think

Duck is one of my very favourite meats, but up until a couple of years ago I was too scared to try cooking it at home.

There was too much fat and too many rules for dealing with same; I put it in the too-hard basket and always ordered it in restaurants when available.

I'm more confident now and have devised a number of simple ways to prepare this succulent, tasty meat.

Duck Maryland is a reasonably economical cut, much cheaper than the breast and, as we all know, meat on the bone has a better flavour.




4 duck Marylands; 1 tsp butter; 1 small granny smith apple, peeled, cored and diced; 1 small spanish onion, peeled and diced; 1/2 head red cabbage, cored and shredded; 4 tsp sugar; 3 tbsp cider vinegar; 1/2 cup water; salt and pepper, to taste


Preheat oven to 130C. Place duck pieces, skin side up, in a roasting pan just big enough to hold them. Roast for 40 minutes at 130C, then turn skin side down, draining off excess fat. Roast for a further 40 minutes, then drain off fat again. Increase oven temperature to 210C, turn duck skin side up and cook for a further 20-25 minutes.

Melt butter in a heavy pot over medium-low heat and cook apple and onion until soft, stirring occasionally. Add cabbage, sugar, vinegar and water; bring to the boil, reduce heat until just simmering and cover. Cook until tender, around 20-25 minutes. Season to taste with salt and pepper. Serve duck with mashed potatoes and braised cabbage on the side.