Oven roasted orange duck

    1 hour 40 min

    The secret to a really moist duck is to place half an orange inside while roasting, and orange slices on top half way through. It works every time!

    12 people made this

    Makes: 1 whole roast duck

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

    Prep:10min  ›  Cook:1hr30min  ›  Ready in:1hr40min 

    1. Preheat oven to 200 C / Gas 6. Salt and pepper the duck both inside and out. Stuff the duck with 1 sprig of thyme, 2 cloves of garlic and half of the orange. Rub the outside of the duck 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 kilo (so 1 1/2 hours for a 1 1/2kg duck). Baste at least twice with the cooking fat in the tin. Half an hour before the end of the cooking time, place orange slices over the duck and cover with a sheet of foil.
    3. Transfer the duck onto a board to rest and reserve the juices in the roasting tin to make a gravy. Add a little water, salt and pepper and whatever remains of the second sprig of thyme. Boil for 1 minute and pour into a sauce boat or jug for serving.

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