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Roasted Duck with Orange Sauce



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2 Ducks, 1.2 Kg each
2 tsp. salt
1 tsp. white pepper
2 tsp. black pepper
1 tbsp. ginger paste
1 1/2 tsp. garlic paste
1 medium carrot roughly chopped
2 medium onions roughly chopped
50 g celery
4 bay leaves
2 tsp. rosemary
2 tsp. thyme
2 tsp. oregano
2 tbsp. honey
4 garlic cloves
1 glass pure orange juice
1 lb. chicken stock
50 g butter
1/2 cup olive oil


  1. 1
    In a large bowl add olive oil, ginger, garlic paste, crushed black pepper, oregano, thyme, rosemary, salt and honey mix together well. Add cleaned duck with skin. Leave the bowl in freezer for 24 hours to marinate well. In high roasting tray add roughly chopped onion, carrots and duck, cover with aluminium foil and bake for 30 minutes just to cook properly, check occasionally to see that it's not hard and dry. After baking keep the roasting tray aside and place the duck in a separate bowl or tray. Heat the roasting tray (on low-medium heat) with baked carrots and onion; add celery stick, white pepper, bay leaves and chicken stock.
  2. 2
    Cut the duck into small pieces with bone (one duck into 8 portions), arrange on a serving tray. The rest of the parts of the duck keep in a separate bowl.
  3. 3
    Add the rests of duck (wastage) to the baking tray with gravy and cook for 10 minutes. Strain the gravy and heat again. Check the salt, pepper and thickness of the gravy. Add orange juice and cook on low-medium heat. Add butter before serving.
  4. 4
    Serve the sauce hot, over the duck or on the side. If you want sprinkle chopped parsley on top of the duck or garnish with slices of orange.

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preparation methods
cuisines European, Irish, Italian, North & South American, Other South American
dietary restrictions High Fiber
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