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James Viles half-roasted dry-aged Maremma Duck recipe

Dining by James Viles Roast Duck

Preparation time
30 minutes + 14 days (dry-ageing and infusing)
Cooking time
2 hours

If you're looking for a rich, flavoursome dish to prepare for autumn, this half-roasted, dry-aged Maremma duck recipe by James Viles is just the thing. Paired with a glass of Pinot Noir or Grenache is simply divine. 


1 Maremma duck, whole, cleaned and dry-aged 14 days



Duck neck and bones

Water, as needed

Carrot, onion, shallot and garlic, chopped

Honey, as needed

White soy, as needed


Blueberry compote

250g blueberries

1 shallot

100ml mirin

50ml black vinegar

Salt, to taste


Pickled onions

500g cippolini onions, peeled

500ml Chardonnay vinegar

150g sugar

150ml water

Salt, to taste

Black peppercorns, toasted

Coriander seeds, toasted

Chilli oil, to taste


Sichuan vinegar

2 spring onions, sliced thinly, white and green slices kept separate

5 garlic cloves

2 tbsp sugar

1 tbsp Sichuan peppercorns, ground and toasted

60ml black vinegar

30ml white soy

125ml water

25ml sesame oil

25ml neutral oil


Daikon rolls

2 daikon, sliced into thin rectangles

Handful of radicchio, butter lettuce, gem lettuce, finely chopped and/or chives, spring onions, bronze fennel, garlic flowers, marigold, oxalis

Shiso vinegar

Recipe by James Viles

Photography by John Paul Urizar


1. Clean duck, removing and reserving the neck, and cutting down either side of the breast and back bone before dry-ageing for 14 days. Reserve trim.

2. For the glaze: Roast necks and bones with mirepoix of carrot, onion, shallot and garlic. Add water to cover and cook 2 hours, skimming often. Strain and reduce mix with honey and white soy – reserve mix for basting

3. For the duck: Prepare coals for indirect cooking. Over the gentlest part of coals very slowly grill duck, lightly basting with the glaze, resting and returning to the grill until cooked. Rest again.

4. For the blueberry compote: Sweat shallots in touch of oil until soft, adding pinch of salt. Add 2/3 of the blueberries and cook until liquid leaks out and starts becoming soft. Add mirin and vinegar and cook out. Add remaining blueberries, cook for 2 minutes more. Adjust seasoning to taste and let cool.

5. For the pickled onions: Bring all ingredients to a boil, and onions and leave to cool. Store until ready to serve.

6. For the Sichuan vinegar: Caramelise white spring onion and garlic in oils. Add sugar and Sichuan peppercorns and deglaze with Chardonnay vinegar, soy and water. Add green spring onions.

7. For the daikon rolls: Dress sliced daikon with shiso vinegar and pinch of salt. Leave to soften for a few minutes, Fill with variety of herbs and salad leaves to taste. Dress all with same shiso vinegar and roll into tight cylinders.

8. Serve duck, sliced and separated, with condiments to the side in small bowls.

Chef’s Note: Shiso, also known as perilla, is a close cousin of mint with a spicy lick. Shisho vinegar is made by taking Sparkling wine and bringing it in a pot or pan to a near simmer, before pouring over shiso and leaving to infuse overnight.

Wine Match

Pinot Noir


Preparation time
30 minutes + 14 days (dry-ageing and infusing)
Cooking time
2 hours