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Crispy orange duck (photo in gallery)

Submitted by Molly 11 June 2009

Divide the duck into four portions and serve with potatoes roasted in the duck fat and a selection of vegetables.



2.5Kg duck;,1 tsp sea salt; 1 orange pricked all over;,2TBsp soy sauce; 3 TBsp coarse marmalade;,1 small carrot and 1 small onionpeeled and diced;,liver from duck chopped;1TBsp flour ,2 TBsp concentrated orange juice(I use juice from 1 or 2 oranges);,1 1/2 TBsp lemon juice; 300ml chicken stock;,1TBsp sherry or orange liquer; pepper


Wipe the duck inside and out with a damp piece of kitchen towel. Prick it all over with a fork then rub the sea salt all over it. Place the orange inside the duck and leave to stand for 1 hour in a cool place.Stand the duck on a rack in a roasting tin and cook in a moderate oven(200C/Gas mark 6) for 90 minutes, turning the duck every 30 mins. Start the cooking process with the breast side up, then turn it so it sits on one side, then finally turn it so it sits on the other side.
Remove duck from the oven, pour off the fat from the roasting tin, leaving juices in the bottom. Mix marmalade and soy sauce and paint half this mixture all over the duck. Put the chopped carrot, onion and liver from the duck into roasting tin, replace rack and duck over top, then return tin to oven.Cook for a further 15 to 20 mins, or until the skin is crisp and browned. Remove the duck, pouring the juices from the cavity into the tin. Place bird on a serving dish.
Sprinkle the flour into the roasting tin and cook over a low heat, stirring constantly until mixed in. Slowly add the orange juice, lemon juice and stock and bring to the boil, stirring constantly. Simmer for a couple of minutes then strain this mixture into a small saucepan, adding the remaining marmalade mixture, sherry or orange liquer and pepper to taste. Bring to the boil then serve immediately with the duck.

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