(serves 4)

2 ducks (1.5-1.6kgs) halved lengthways, wing tips removed


1 duck (2.2-2.4kgs) halved lengthways, wing tips removed

1 litre brown chicken or duck stock
1 tsp each allspice berries, juniper berries and cloves

1 small onion, coarsely chopped

1 carrot, coarsely chopped

1 celery stalk, coarsely chopped

4 whole garlic cloves, slightly squashed to break skins

1 tbsp olive oil

Raspberry vinegar to taste

Savoy caggage:

50ml duck fat (or vegetable oil)

20g pancetta, diced

500g Savoy cabbage, core removed and coarsley sliced

2 cloves garlic, finely chopped.

 Braised Duck

This is a deliciously tender slow braised duck dish that is ideally done using small ducks giving half a duck per person, but can be done equally well with a larger duck. Serve with Savoy cabbage cooked with pancetta and garlic (recipe below) and sauté potatoes.


1. Preheat oven to 150C. Bring stock and spices to a simmer in saucepan over medium heat, season with sugar and a pinch of sea salt.

2. While stock is simmering, place duck halves skin side down in a roasting pan to fit snugly.

Scatter over onion, carrot, celery and garlic.

Add stock, cover with foil, place in oven and cook until very tender about 2 1/2 hours.

Cool duck in stock, then remove wishbone and ribcage bones and discard, set duck aside and keep warm.

Strain stock into a saucepan (discard vegetables and spices) and reduced by half over a medium heat.

3. While stock is reducing, cook cabbage, heat duck fat in a large saucepan over medium heat, add pancetta and cook until crisp.  Add cabbage and garlic and cook over low heat until tender. Season to taste and keep warm.

4. Increase oven temp to 220C, place duck halves, skin side up in a roasting pan, brush with olive oil, season to taste and add enough reduced stock to surround but not cover duck. 

Roast until duck skin is slightly crisp and golden (10-15 mins) transfer to a plate and keep warm.

5. Meanwhile, bring braising liquid to a simmer over medium heat, add raspberry vinegar to taste.

6. Seperate duck breasts from legs, carve breasts into four and legs into two and arrange on plate, spoon over braising liquid and serve with cabbage.