Roast sherry duck

    2 days 8 hours 10 min

    A whole duck is roasted with a herb and sherry rub, creating a delicious roast duck. It's perfect for celebrations or Sunday lunch, served with roasted potatoes and vegetables.

    43 people made this

    Serves: 6 

    • 1 (1.8kg) frozen duck
    • 6 tablespoons olive oil
    • 475ml dry sherry
    • 3 teaspoons dried oregano
    • 3 teaspoons dried rosemary
    • 3 teaspoons dried basil

    Prep:10min  ›  Cook:8hr  ›  Extra time:2days marinating  ›  Ready in:2days8hr10min 

    1. Thaw duck in refrigerator until partially dethawed. The skin should be soft, but the insides should still be frozen. Take duck out of wrapping and stab the duck 15 to 20 times. Make sure the stab holes go past the fat and into the meat. This is very important for the marinating process.
    2. In a large mixing bowl, mix 250ml sherry and 3 tablespoons olive oil. Place duck in the mixing bowl. Spread the sherry and olive oil all over the duck. Cover the mixing bowl and refrigerate until duck is completely thawed (works best overnight).
    3. Preheat oven to 190 C / Gas 5. Remove duck from marinade and remove the neck bone and the giblets from inside the duck. Spread some of the marinades inside of the duck. Rub the outside of the duck with 3 tablespoons olive oil and oregano, rosemary and basil. Pour remaining sherry into bottom of roasting tin and place duck in tin.
    4. Roast for about 30 minutes per 225g (cooking times may vary). Baste every 30 to 45 minutes.


    If you choose to stuff the bird with dressing, do this after spreading marinade inside the duck.

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    Reviews & ratings
    Average global rating:

    Reviews in English (26)


    This was nice, duck was tender and could taste sherry so all good.  -  04 Jan 2018


    We absolutely loved this recipe once we realised that the cooking time is wrong. It should read roast for 30 minutes per pound (NOT PER HALF POUND)  -  21 Aug 2006  (Review from Allrecipes US | Canada)


    I made this recently so we could decide if we wanted to have it for Thanksgiving. It came out GREAT. (Cooked it 30 minutes per lb. not 30 minutes per 1/2 lb.) We have decided to have it for Thanksgiving. So moist and flavorful.  -  07 Nov 2006  (Review from Allrecipes US | Canada)