Crispy Roast Duck Crown with Cranberry Gravy

When I was buying a Gressingham duck crown in my local butchers Marriotts on Saturday (this is a real butchers not the fictional one in The Hairdresser’s Tale ,although it is in same street in the same village) I overheard a lady behind me saying “I wouldn’t have the faintest idea how to cook that!” Well, Mrs Furbelow, as promised, here’s a really easy recipe. It only takes about 20 minutes to prepare and is well worth the effort. I cooked it yesterday for Sunday lunch and, even though it was in the oven for longer than planned owing to a quick dog walk turning into a long trek involving a pulsating marsh and a tale of near fatal shooting (about which there’s no time to expound today), it was still absolutely delicious…


Duck crown (or 4 duck breasts)

2 tablespoons oil

1 red onion (chopped)

1 cup cranberries (fresh or frozen)

1 tablespoon plain flour

2 tablespoons honey

2 tablespoons balsamic vinegar (or red wine vinegar)

Quarter cup red wine

Juice & zest of 1 orange (or 2 tablespoons orange juice)

I brown stock cube dissolved in a cup of boiling water

Salt & pepper

Preheat oven to 220° C

Dry the duck crown thoroughly. Heat oil in a pan until smoking hot the fry the duck crown in the ready heated pan until the skin is well browned and crispy – even a little burnt! Move the duck crown to an oven proof dish. Put in the centre/top of the oven (cooking time 5 minutes for every 100g if you want the meat still pink, up to double that if you want it well done – if you’re using duck breasts halve the time).

Remove most of the fat from the pan you crisped the duck in and fry the onion over a high heat until caramelised. Add the cranberries until they pop then add a table spoon of plain flour – stir to cook. Add the brown stock, honey, balsamic vinegar, red wine and orange juice & zest. Cook, stirring, until thickened, then pour all over your duck crown and cook for the remaining time.

When cooked, take out of the oven and rest for 10 minutes before serving.



About drewthomasworld

A British writer - author of WEIRD SEX, WHAT A PERFORMANCE, BEAST WAGON & CURTAINS - I have had previous incarnations as a circus ringmaster, magazine editor, voice-over artist & yacht skipper. I am currently in the process of moving back to rural England from Malta. View all posts by drewthomasworld

2 responses to “Crispy Roast Duck Crown with Cranberry Gravy

  • Nicola

    Good recipe and as Drew said its was very easy, however I think when I do it again I will reduce the 5 mins per 100g cooking time slightly as my duck was a little over done for me i.e. not pink! but it still tasted very good. thanks Drew.


  • Margaret Ferguson (@mjferguson28)

    Made this for Sunday Dinner, great recipe very easy to follow, didn’t have fresh or frozen cranberries but used cranberry sauce. I cooked duck for seven minutes per 100g and it was perfect(we don’t like it pink) the sauce was very tasty and made it seem bit special. I am no cook but it was easy to follow and made me look good. Thanks Drew


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: