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Duck with tomatoes

by Christina Julia

Duck with tomatoes

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 duck
  • 350g/12oz cherry tomatoes
  • 100g/4oz pitted black olives
  • 300ml/10fl oz red wine
  • salt and freshly ground black pepper


  • Preheat the oven to 220°C/425°F/Gas mark 7.
  • Wipe the duck dry, pull out excess fat and prick the thick fatty bits of the
    skin using a skewer, particularly the area between legs and breast. Rub
    the skin with salt and pepper, and season the inside.
  • Put the duck on a rack in a roasting tin, breast side up, and roast on the
    lowest shelf of the oven for 20 minutes. Turn the duck over and roast for
    a further 30 minutes.
  • Reduce the oven temperature to 200°C/400°F/Gas mark 6, pour out
    the fat and roast for a further 15 minutes, breast-side up. Pour out any
    remaining fat, add the tomatoes, olives and wine, and roast for a further
    15 minutes.
  • Remove from the oven and allow the duck to rest for about 10 minutes
    before carving. Spoon the tomatoes and olives over each serving.

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