Duck l’Orange

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This classic duck and orange dish has been adapted from S Allison “For the love of cooking”


  • 1 Duck of about 2 kg 
  • I x 400 g tin Mandarin oranges or orange slices
  • 200 ml orange juice
  • 2 Tbsp orange rind
  • 1 onion, peeled
  • 100 ml Cranberry sauce
  • 5 Tbsp red wine (opt)
  • Salt, white pepper and freshly ground black pepper to taste


1. Wash the duck and dry thoroughly inside and out with paper towels.

2. lace duck on a rack in a roasting pan and prick skin all over. Sprinkle fairly heavily with salt (for crispy skin) and a little pepper.

3. Place a chopped onion and half a tin of Mandarins inside the cavity for extra flavour. Cover in foil.

4. Roast for one hour in centre of oven at 180 in a Bain Marie. 

5. Remove the foil and pour over half of the orange juice and cranberry sauce. Then roast for a further one hour, basting regularly.

6. Serve with gravy; rice or roast potatoes; green peas or beans and steamed baby carrots etc.


1. When the duck is ready, remove from the rack and keep warm on a platter. Then prepare the gravy.

 2. Remove most of the fat (excepting for about 1 Tbsp.) Place the roasting dish on the stove over med heat, add about I cup of water and heat gently.

3. Mix 1 Tbsp flour with a little water and stir into the mixture. Cook for 2 minutes. Gradually add the other 100 ml orange juice; orange rind, red wine (opt) and the other half of the cranberry/redcurrant jelly. Add salt and pepper to taste.

4. Simmer for 2 minutes, Pour some of the gravy over the duck and garnish with orange/mandarin slices Pour the rest into a gravy boat and serve. 







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