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Duck with Orange Recipe

Duck with Orange Recipe

Duck with Orange

Prep Time ~ 15 mins Cooking Time ~ 1hr 10 mins
Approx Cost ~ Difficulty ~ Easy
Freeze ~ Yes Serves ~ 4

Tip ~ To cook prior and serve later: Reheat covered, in a preheated oven, Gas Mark 6, 200C for 30 - 35 minutes or until heated through.


1 duck, approx. 4lb / 2kg in weight or 4 - 6 duck portions

1 onion, peeled and left whole

Salt and pepper

Coarsely grated rind and juice of 2 oranges

Coarsely grated rind and juice 1 lemon

1 tablespoon plain flour

2 tablespoons red wine

8 floz / 240ml chicken stock

1 tablespoon redcurrant jelly

You will need: a roasting tin and a rack that will fit inside.


  • Season the duck with salt and pepper and place the onion inside the body cavity. Prick the skin all over with a fork and stand the duck on a rack in a roasting tin.
  • Bake in the centre of a preheated oven, Gas mark 4, 180C for 25 minutes per lb / per 500g. Do not baste or cover. If using duck portions treat in the same way but omit the onion.
  • When the duck is cooked, discard the onion if using and cut the whole duck into 4 - 6 portions. Place into an oven proof dish.
  • Drain the fat and reserve 1 tablespoon of the juices.
  • Blanch the orange and lemon rind in boiling water for 2 minutes and drain.
  • Melt the reserved duck fat in a saucepan, stir in the flour and cook for 1 minute, stirring constantly.
  • Add the blanched rind, the juice of the oranges and lemon and gradually stir in the wine, stock and redcurrant jelly.
  • Bring slowly to the boil, stirring, season to taste and cook until the sauce is smooth and thick. Pour over the duck portions