Honey and orange roast duck

    Honey and orange roast duck

    119saves
    3hr25min


    120 people made this

    About this recipe: A whole duck is stuffed with orange segments and basted with a mouth-watering combination of honey, butter and orange juice. Seasoned with basil and fresh root ginger, this is a succulent slow-roasted duck everyone will love.

    Ingredients
    Serves: 8 

    • 1 (2kg) whole duck, rinsed
    • 1 teaspoon chopped fresh basil leaves
    • 1 teaspoon chopped fresh root ginger
    • 1 teaspoon salt
    • 1/2 orange, quartered
    • 475ml water
    • 350g honey
    • 110g butter
    • 1 teaspoon lemon juice
    • 125ml freshly squeezed orange juice

    Method
    Prep:25min  ›  Cook:3hr  ›  Ready in:3hr25min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a small bowl mix together mix together the basil, ginger and salt and sprinkle mixture on inside and outside of duck. Stuff duck with orange quarters and lay in roasting tin. Add water.
    3. In a small saucepan combine the honey, butter, lemon juice and orange juice. Simmer together over low heat until syrupy; pour a little of the mixture over the duck, saving the rest for basting. Cover roasting tin.
    4. Roast duck in preheated oven for 30 minutes. Turn duck breast down, reduce heat to 150 C / Gas 2 and roast covered for another 2 to 2 1/2 hours, or until very tender. If desired, turn duck breast up during last few minutes of cooking to brown.

    Recently viewed

    Reviews (9)

    by
    20

    - 17 Aug 2011

    by
    10

    I found this recipe very, very easy and the duck turned out extremely tender. I made this for Christmas dinner today. I am very pleased. I did make a few minor changes, only because I didn't have the right ingredients to hand. I used ground ginger instead of fresh, used tangerines for the orange/juice and lime juice instead of lemon juice. Also, I only had half the honey listed, so I used the half a jar I had, but added more butter. The instructions didn't mention how often to baste, so I basted every hour. Since the oven is on a very low temp, I didn't want to open the door any longer than necessary. The remainder of the sauce, I put on the duck at the end of the cooking time. Oh, and I also put the oven on nearly Gas 3 after the first hour on Gas 2. I didn't feel like it was cooking well enough at that point. It may just be my oven. Somebody else's oven may work fine at Gas 2 for this recipe. I have been cooking duck for Christmas for several years now, and I have found this recipe to be the best one I've tried so far. - 25 Dec 2012

    4

    I'm going to try this today mmm, sounds so tasty post later how it was - 12 May 2013

    Write a review

    Click on stars to rate