Duck in Orange Sauce

April 4, 2010

This is one of the easiest but delicious roast duck dishes you can ever make for dinner parties! (But a bit of attention needed while roasting the duck!)


  1. whole duck,
  2. 150ml fresh orange juice (keep the oranges for “stuffing”
  3. 4 tbs light soy sauce.
  4. 1 stick of cinnamon
  5. 1 star anise

I used my home-made rosehip chili jelly for glazing, but honey would just do the job!

Preheat the oven to 200’C.

First of all, clean and pat dry the duck, and prick the skin well with fork, set aside. Press 3 large oranges to obtain 150ml juice. Add soy sauce to the orange juice, and mix well.

Pour the mixture over the duck and breast side down, and let it marinate for at least an hour in a bowl. Stuff the pressed oranges to the cavity of the duck, add a piece of cinnamon, and one star anise. Turn the duck occasionally.

Once ready, put the duck in a large roasting tin (without the wire rack). Cook breast side down for 25 min.  Turn the duck and roast for 10 mins (breast side up). Turn it again (breast side down) and roast for another 10 mins. Baste the duck with the sauce frequently.

Turn the duck around, and roast for around 35-40 mins. Baste the duck with the sauce frequently. Remove the excess fat if necessary. Prick the duck breast, if the juice come out clear, the duck is almost ready!

Brush honey (in this case, rose hip jelly) generously over the skin, and roast for further 10 mins until the skin is nicely caramelised.

Remove the duck from oven and lift the duck to a plate,cover with foil to rest for 10 min.

Pour the juice from the roasting tin and lightly reduce the juice in a sauce pan and set aside to be used for the dish.

Serve the duck with roast vegetables, or for an oriental look, serve the duck in orange sauce with blanched pak choi (1 min in boiling water).


Note: In the picture, some of the orange sauce is used for the linguine.


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