Oriental Duck Crown

This recipe for duck crown makes a great alternative Christmas lunch recipe if you don't fancy the usual roast turkey. Moist, succulent and tasty, removing the skin from the duck takes the fat percentage down from 43% down to 6% making it a great healthy alternative to goose.

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Oriental Duck Crown

Oriental Duck Crown

Nutritional Info

Fat per serving
Calories per serving


  • 1.5kg duck crown
  • 1 head celery
  • 1 red onion, peeled and cut into wedges
  • 1 small marrow, peeled and cut into chunks
  • 1 butternut squash, peeled and cut into chunks
  • 3 clementines, halved
  • 1 savoy cabbage, shredded
  • 2 tbsps light soy sauce

Cooking Instructions

  1. Weigh the joint and calculate the cooking time from the instructions given. Preheat the oven to 190C, 375F, Gas Mark 5. Rinse the duck well under running cold water.
  2. Place the celery on a roasting rack and sit the duck on top. Place the root vegetables around the duck with the clementine halves. Roast in a preheated oven, basting with the cut clementines by squeezing over the juice and soy from time to time.
  3. When cooked, remove the duck from the oven and allow to rest for 10 minutes. Meanwhile cook the cabbage in salted water and drain. Serve the duck on a bed of cabbage and the root vegetables.


Allow the duck a good 10 minutes to rest before carving, as it will continue to cook during this resting period.

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