Oven Roasted Orange Duck

Oven Roasted Orange Duck


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The secret to a really juicy oven roasted duck is to put half an orange inside while roasted. The meat will never be dried out.


Makes: 1 duck

  • 1 duck, about 1 1/2 kg, giblets removed
  • salt and pepper, to taste
  • 2 sprigs thyme
  • 2 cloves garlic
  • 1 orange, washed well

Preparation:10min  ›  Cook:1hour30min  ›  Ready in:1hour40min 

  1. Preheat oven to 200 degrees C. Salt and pepper the duck both inside and out. Stuff the duck with 1 sprig of thyme, garlic and half the orange. Rub the outside with the other sprig of thyme.
  2. Place duck on a rack in a large roasting tin. Roast in the middle of the oven for 1 hour per kg (so 1 1/2 hours for a 1 1/2 kg duck). Baste at least twice with the fat the duck gives up. 1/2 hour before the end of the cooking time, place orange slices over the duck and cover with a sheet of aluminium foil, shiny side down.
  3. Place the duck on a cutting board to rest and make a gravy with the drippings: add a little water, salt and pepper and whatever remains of the second sprig of thyme. Boil 1 minute and place in a sauce boat.

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