Duck l’Orange

Caity and Hobbit roasting Duck l'orange


  • 1 Duck about 2 kg
  • I tin Mandarin oranges or fresh orange wedges
  • 250 g fresh orange juice
  • Finely shredded orange peel without pith*
  • 1 onion peeled
  • 2 Tbsp red currant jelly or cranberry sauce
  • 5 Tbsp red wine (opt)
  • Salt and pepper to taste

We sometimes add orange marmalade instead of the shredded peel and cranberry sauce


  1. Wash duck and dry thoroughly inside and out with paper towels.
  2. Place duck on a rack in a roasting pan and prick skin all over. Sprinkle fairly heavily with salt (for crispy skin) and a little white pepper. (I place a chopped onion and half a tin of Mandarins inside cavity for extra flavour.) Cover in foil.
  3. Roast for one hour in centre of oven at 180 degrees in a Bain Marie.
  4. Remove the foil and pour over some of the orange juice and cranberry sauce.
  5. Then roast for a further one hour, basting regularly.

For the Gravy

  1. When the duck is ready, remove from rack and keep warm on a platter. Then prepare gravy.
  2. Remove most of the fat (excepting about 1 Tbsp)
  3. Place roasting dish over med heat and add about I cup water and heat gently.
  4. Mix 1 Tbsp corn flour with a little water and stir into mixture. Cook for 2 minutes.
  5. Gradually add 1 cup orange juice; orange rind, red wine (opt) and red currant jelly.
  6. Add salt and pepper to taste. Simmer for a further 5 minutes until the sauce reduces slightly
  7. Pour gravy over duck and garnish with orange/mandarin slices. Pour rest into a gravy boat and serve.
  8. Serve with cranberry sauce, gravy, rice and/or roast potatoes. green peas/beans and steamed baby carrots or veggies of your choice.


Adapted from S. Allison “For the love of cooking”


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