Roast Duck with Orange

A whole roast duck with crisp skin and a light orange sauce, a special but straightforward Sunday roast.

TIME BREAKDOWN
Prep: 20 min
Cook: 2h 30m
Total: 2 hours 50 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 2kg whole duck
  • 1 orange, quartered, plus the zest and juice of 2 more
  • 1 tbsp sea salt flakes
  • 1 tsp ground black pepper
  • 1 onion, quartered
  • 2 tbsp marmalade
  • 200ml chicken stock
  • 1 tbsp cornflour mixed with 1 tbsp water

Method

  1. Heat the oven to 180°C (160°C fan)/gas 4. Prick the duck skin all over with a fork, taking care not to pierce the meat, and rub in the salt and pepper.

  2. Put the orange quarters and onion in the cavity. Sit the duck on a rack in a roasting tin.

  3. Roast for 2 hours, draining the fat from the tin every 30 minutes into a heatproof bowl. Keep the fat for roast potatoes.

  4. Spoon the marmalade over the duck and roast for a final 15 minutes. Rest on a warm board for 20 minutes.

  5. For the sauce, pour away the fat from the tin, add the orange zest, juice and stock and boil for 5 minutes. Stir in the cornflour mixture and simmer until glossy. Carve the duck and serve with the sauce.