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Crisp Roast Duck with Olives

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This crisp roast duck with olives is a sophisticated yet simple dish that proves healthy eating never has to compromise on flavour. By using a slow-roasting method, the fat is beautifully rendered away, leaving behind succulent meat and incredibly thin, crunchy skin. The savoury addition of green olives and a reduced stock sauce provides a bright, salty contrast that cuts through the richness of the bird without the need for sugary fruit glazes.

As a diabetes-friendly main course, this recipe focuses on high-quality protein and traditional aromatics like fennel and bay. It is an excellent choice for a weekend lunch or a special dinner party, served alongside plenty of steamed green vegetables or roasted courgettes. Any rendered duck fat collected during cooking can be stored in the fridge, serving as a flavourful base for future savoury dishes.

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Ingredients for Crisp Roast Duck with Olives

  • 1 duck, about 1.8kg 475ml homemade chicken stock

  • 1 tablespoon tomato purée, dried herbs, fennel seeds, bay leaf

  • 90g pitted green olives

How to make Crisp Roast Duck with Olives

This recipe yields a succulent roast duck, every morsel of which is tender and tasty, and as a by-product, a good half pint of duck fat. No cook worth her salt would waste a scrap of this precious substance, which is kept in a pot in the fridge and used for frying and flavoring.

Trim any flaps of fat on the duck, and pull out any lumps of fat tucked inside. Rinse and dry the duck, then prick lightly all over with a skewer (about 20-30 times), trying to pierce the skin but not the flesh underneath. Rub all over with salt and sprinkle some inside the cavity.

Put on a rack and roast upside down for 3 hours at 121°C (93°C convection). Drain the fat into a bowl, set the duck the right way up and increase the heat to 177°C (163°C convection) for 45 minutes longer, till nicely browned. Leave to stand for 15 minutes, loosely covered with foil.

Reduce the chicken stock with the tomato and herbs to a saucelike consistency, then strain into a clean pan. Simmer the olives in water for 2 minutes to temper the flavour, then strain and stir into the sauce.

Cut the duck into pieces and serve with the sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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