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.
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