Roast Duck with Duck Fat Red Skins & Cherry Guava Sauce

Sometimes,  a dinner idea is so simple, and so seasonal, it just has to be made. One of my favourite meats is duck, but fresh duck has been quite hard to get hold of until recently. Pam’s Finest, the New World brand, has just launched a range of six duck cuts which made me very happy indeed, so it was a no-brainer – duck for Sunday dinner it was! Then a message popped up from my neighbour: did I want some cherry guava as her tree had produced masses?

Duck is known for pairing well with citrus like orange, but the tartness of the cherry guava works fantastically well to cut through the richness of this delicious meat. If you can’t get them, try fresh tamarillo or plums instead.

Roast Duck with Duck Fat Red Skins & Cherry Guava Sauce

Serves 4. Ready in 2 hours.


  • 1 x Pam’s Finest Fresh New Zealand Whole Duck
  • 1kg red skinned potatoes, skin on
  • Salt & pepper
  • Seasonal vegetables, to serve

For the cherry guava sauce:

  • 400g cherry guavas, tails cut off and halved
  • 2 tablespoons water
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon blackstrap molasses
  • 1 star anise
  • 1/4 teaspoon cayenne pepper
  • 1 orange
  • 1/2 cup raw brown sugar
  • Pinch salt
  • Fresh basil, bruised and finely chopped


Preheat oven to 150°. Place duck, skin side up, in a roasting pan (don’t add any oil) and season well with salt and pepper, rubbing seasoning well into the skin. Cook according to packet instructions for 2 hours. Baste well with the duck fat during cooking.

Cut and parboil red skinned potatoes for 10 minutes. Drain and put aside.

Meanwhile, make your cherry guava sauce. Boil the guavas in water, apple cider vinegar, star anise and molasses hard for around 10-15 minutes until guavas are soft, stirring often to prevent them catching. Reduce heat. Add cayenne, rind and juice of the orange, sugar and salt and stir, pressing and breaking up the guava skins as much as you can, for another 10 minutes or until reduced.

When sauce has reduced by about half, strain to remove seeds and skins, pressing hard to ensure you get as much flesh and juice as you can. Put aside until ready to use.

About 15 minutes before duck is cooked, add parboiled potatoes around the duck and toss through the oil. When duck is cooked, remove from the oven and rest, covered, for 10 minutes.

Turn oven up to 220° and cook potatoes for the last 10-15 minutes, tossing well in the delicious duck fat. Transfer to a paper towel to remove excess fat.

When ready, bring cherry guava sauce back up to heat. Serve duck with duck fat potatoes, seasonal veg and a generous spoonful of sauce.


Pam’s Finest Fresh New Zealand whole duck, Locally farmed and ready to roast. 2.1 kg RRP $22.99. For more on Pam’s other fresh New Zealand duck product, visit your local New World or visit