Olive Magazine
A wooden table topped with a shallow white bowl, filled with sliced roast duck, broth and green olives

Roast duck with green olives

Published: August 31, 2021 at 1:45 pm
  • Preparation and cooking time
    • Total time
    • + resting
  • Easy
  • Serves 4

Impress with this roast duck recipe from Chiswick neighbourhood restaurant, The Silver Birch. The rich broth is infused with star anise, ginger and black peppercorns for a gentle spice

  • Low calorie
low inkcal548

Make this impressive roast duck with green olives, then check out our roast duck breast with fried potatoes, five-spice roast duck, roast duck with plums and more duck recipes.


  • 1 tbsp duck fat
  • 30g ginger, sliced
  • 6 cloves garlic, crushed
  • 3 star anise
  • 3 bay leaves
  • 12 black peppercorns
  • 10 sichuan peppercorns
  • 60ml shaoxing rice wine
  • 2 tsp caster sugar
  • 1 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 1½ tbsp rice vinegar
  • 4 duck breasts
  • 100g Gordal olives, halved
  • potatoes, greens or rice, to serve (optional)


  • 70g runny honey
  • 1 tbsp soy sauce


  • STEP 1

    To make the master stock, melt the duck fat in a large pan over medium heat, then fry the ginger, garlic, star anise, bay and all the peppercorns until fragrant. Add the rice wine and, scraping the bottom of the pan to avoid sticking, bring to a boil. Add the sugar, both soys, vinegar and 500ml of water, then reduce the heat to low. Simmer until the sugar has dissolved.

  • STEP 2

    Carefully add the duck breasts to the pan, skin-side up, and poach for 6 minutes. Remove the breasts from poaching liquid and pat dry. Strain the master stock into another pan, and keep on a low heat.

  • STEP 3

    To finish the duck, heat a frying pan over a medium-high heat and cook, skin-side down, for 3-5 minutes or until the internal temperature of the duck reaches 52C with a meat thermometer.

  • STEP 4

    To make the glaze, mix together the honey and soy. Brush the glaze on the duck. Allow the residual heat to continue cooking the duck by letting it rest for 10 minutes before slicing and serving. Garnish the duck with pitted olives and pour over the warmed master stock. Serve as it is or with simple crushed potatoes, steamed greens or rice.

Get more entertaining ideas with our duck recipes

Duck Leg Recipes with Potatoes

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