- Meat and poultry
- Roast duck
This is a simple dish, which takes advantage of the well-known marriage of flavours between duck and oranges. It's simple, yet delightful for a quick, weeknight supper. Serve with rice, jacket or mashed potatoes.
22 people made this
- 350g orange marmalade
- 4 duck breasts
- 2 cloves garlic, finely chopped
- 1 small yellow onion, peeled, sliced
- 1 small orange, sliced
MethodPrep:10min ›Cook:25min ›Ready in:35min
- Preheat an oven to 240 C / Gas 9. Grease a 1.5 litre glass baking dish with a lid.
- Spread about 60g of marmalade in the bottom of the prepared baking dish. Set the duck breasts in the dish on the marmalade. Poke holes all over the breasts with a fork and spread a layer of marmalade (about 1 tablespoon for each) over the duck breasts. Sprinkle the garlic over the top of the duck meat. Spread the onion and orange slices around the duck breasts in the dish.
- Cover the dish and bake in the preheated oven until the duck breasts measure 40 degrees C when measured with an instant-read thermometer, about 15 minutes. Remove the lid, spread about 1 more tablespoon of marmalade over each breast and return to the oven, uncovered. Bake until the meat is medium rare 63 degrees C.
Reviews & ratingsAverage global rating:(8)
Reviews in English (8)
by chef rigo
really nice and practical recipe, I try this, I prepared just like the recipe call, a sucess enjoy every bite....-24 Nov 2009
A rare combination of easy, exciting and actually wholesome, a great way to impress any guests. Adding garlic and onion to orange seemed a bit weird at the start, but the tastes blended together marvelously. The orange and onion rings are a perfect side dish in themselves, I just added some fresh herbs for serving. Will do again!-07 Jul 2011
Very easy to make and was delicious! I almost always order Duck a l'orange whenever it is available on the menu, so it is nice to be able to make it at home. My husband likes it but thinks that it is too 'orangey', but then again, he generally does not like fruit in his main course - cranberry sauce with turkey grosses him out... But I think this is a winner!-16 Aug 2010
Easy Duck A L’OrangeTo Prep 15 mins To Cook 25 mins How easy? It’s so easy. Serves 2 Luv Rating
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More Duck Breasts Recipes
A simple way to enjoy a French inspired Classic!
- 1 x 380g Luv-A-Duck Fresh Duck Breasts
- Juice and zest of one large orange (½ cup juice)
- ¼ cup honey
- 1 Tbsp white wine vinegar
- ½ tsp sea salt flakes
- 1 Tbsp cornflour
- 1 cup of duck or chicken stock
- 2 Tbsp butter
- Roasted potatoes, to serve
- Steamed green beans, to serve
Place orange juice and honey into a small saucepan and simmer on medium heat, stirring to dissolve and combine. Simmer for 5-6 mins until the volume has reduced by half and thickened to a dark toffee colour.
Add ¾ cup of stock, one tablespoon butter, salt, vinegar and orange zest. Stir to combine and reduce heat to low.
Mix remaining ¼ cup stock with cornflour in a cup to create a slurry. Pour into saucepan and stir slowly while cooking to thicken. This will take a couple of minutes. Once thickened to your desired consistency, taste for seasoning and add additional salt if needed. Remove from heat and set aside.
Pre-heat oven to 180°C. Heat a frypan on medium-high heat. Add 1 Tbsp butter to melt. Place duck breasts skin down into pan. Cook for 4 mins then turn for a further minute. Then place duck into the oven for 8-10 mins on a lined baking tray or in the frypan if oven-safe.
Rest duck for at least 5 mins then slice and serve with potatoes and beans. Dress with orange sauce.
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This roasted duck includes ingredients like Sichuan peppercorns, Chinese five spice, orange juice, garlic, soy sauce, among others.
A full list of ingredients can be found in the recipe card at the bottom of the post.
Where Can I Find a Duck?
It's unlikely that your local grocery store will have a duck (at least mine doesn't). However, if you live close to an Asian market, many of them sell ducks, and your local butcher shop should have them as well. Or you can buy duck online.
What is Chinese Five Spice?
Chinese five spice is a blend of the warm spices cinnamon, cloves, star anise, fennel and pepper. Buy Chinese five spice.
What is Shaoxing Wine?
Shaoxing wine is a Chinese cooking wine used in many, many Chinese dishes. I cook a lot of Chinese food, so I keep it in my cabinet. It is a dry rice wine that has a slightly nutty taste. While I love the flavors it imparts, you can also substitute a dry sherry. Buy Shaoxing Wine (affiliate link).
What are Sichuan Peppercorns?
Sichuan peppercorns are a spice commonly used in Chinese cooking. They are not necessarily spicy as the name may infer, but have a slightly numbing, mouth tingling quality to them. The flavor is actually light, and slightly citrusy. Buy Sichuan Peppercorns (affiliate link).
- 4 duck breasts, skin on, boneless
- grated zest and freshly squeezed juice of 2 oranges
- 1 tablespoon clear honey
- 1 cinnamon stick, halved
- 2 tablespoons thick-cut marmalade
- salt and freshly grpound black pepper
Using a sharp knife, score the skin and fat of the duck breast fillets. Make diagonal cuts at 1/2-inch(1cm) intervals. Rub both sides of duck with salt and black pepper.
Put a shallow round baking tray in the base of turbo oven. Place the low grilling rack on top of the baking tray. Preheat halogen oven to 392°F (200°C).
Combine orange juice, zest, honey and cinnamon in a small pan. Bring honey mixture to a boil, the stirring to dissolve the honey. Reduce heat and simmer for 5 minutes
Arrange the duck breasts,skin-side uppermost, on low grilling rack of turbo oven. Cook for 5 minutes, until duck skin is golden. Turn duck breasts over and cook for additional 3-5 minutes. Stir the marmalade into honey mixture. Heat mixture gently to dissolve. Simmer over low heat for 5 minutes.
Carve oven baked duck into slices on the diagonal. Place duck slices on 4 warmed serving plates and spoon over orange glaze.
- 1 domestic duck, 5 pounds
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
Preheat oven to 500 degrees.
Trim duck of all visible fat. Using a fork, prick the skin all over without piercing the meat season with salt and pepper. Place duck on a rack set in a roasting pan and transfer to oven roast for 40 minutes. Reduce heat to 400 degrees and continue roasting until juices run clear when thigh is pierced, about 30 minutes more. Remove from oven and let cool.
Reserve any duck fat from roasting pan. Store in an airtight container, refrigerated, up to 2 weeks. Remove skin from duck and discard. Remove meat from bones discard bones. Shred meat and serve or store in an airtight container, refrigerated, up to 3 days.
For the duck: rinse and pat dry duck, season inside and out with salt and pepper.
Peel three oranges with a sharp knife carefully, removing as much pith as possible. Stuff duck with oranges and rosemary, secure the opening with toothpicks.
Arrange duck, breast side down, in a roasting pan and add 250 ml (approximately 1 cup) of red wine to the pan. Roast in preheated oven at 200°C (approximately 400°F) for about 30 minutes. Prick duck skin occasionally and baste duck with the cooking juices often. Turn duck over and add remaining red wine to the pan, roast for another 60 minutes, basting duck often with cooking juices. Add more wine, if necessary, and arrange sliced oranges around the duck during the last 10 minutes of roasting.
For the sauce: peel blood oranges with a sharp knife carefully, removing as much pith as possible. Fillet and collect all resulting juice. Combine with the juice of another orange.
Remove duck form the oven and the pan, transfer to another pan and keep warm in preheated oven at 70°C (approximately 150°F). Simmer down cooking sauce briefly and strain through a sieve into a pot. Add orange zest and juice, season with mustard and sugar and simmer for about 5 minutes. Strain through a sieve again and season to taste. If desired, thicken sauce by adding 1 teaspoon of cornstarch. Add orange fillets to the sauce and let stand briefly. Arrange duck on a platter and serve accompanied by orange sauce.
Marmalade glazed roast duck
Expose and cut out the wishbone. This makes the duck easier to carve once cooked. A butcher can do this for you.
Heat oven to 240C/220C fan/gas 9. Lightly score the skin of the duck all over, and make a deep cut from inside the body into each leg.
Season the duck well. Heat an ovenproof frying pan over a low heat. Hold the duck on its side using tongs and sizzle for 10 mins, until browned. Turn and cook on the other side for 10 mins more.
Turn the duck breast-side down, then transfer the pan to the oven and cook for 5 mins. Drain the fat from the pan, keep the duck breast-side down, and continue to roast for 10 mins.
Meanwhile, cut both oranges in half, then cut 4 wedges from half an orange. Heat a small frying pan over a medium heat, then cook the orange wedges in the dry pan for 1 min on each side to lightly caramelise.
Remove the orange wedges from the pan and set aside. Squeeze the juice from the remaining orange halves into the hot pan and reduce by half. Add the marmalade, take off the heat and stir together.
After 15 mins of roasting, turn the duck over and brush the marmalade glaze over and continue to roast for a final 10 mins. Rest for 20 mins.
Carve by cutting the leg and thigh away, then separating the leg from the thigh. Carve slices of breast and serve with the orange wedges to squeeze over.
How to Make Roast Duck:
Start by combining sea salt and Chinese Five Spice Powder:
In another bowl, combine orange zest, garlic, and ginger:
Rub the five spice salt mixture all over the inside and outside of the duck, then rub the orange mixture only inside the cavity.
Stuff the inside of the duck with a few orange slices.
Truss the duck, then score the fat with a knife:
This helps the fat render better, and get crispy skin in the oven.
Roast the duck in the oven set on a wire rack, and in the meantime, make the glaze.
It’s made with orange marmalade, soy sauce, orange juice, and ginger:
Toward the end of the roasting process, glaze the duck with a brush:
We are glazing toward the end of the roasting process so the sugars in the orange marmalade don’t burn and overcook.
Give the duck one more glaze when it comes out of the oven, then let the duck rest for a few minutes, just as you’d let a roast chicken rest. This helps the juices redistribute.
- 2 Gressingham duck breasts
- 2 large oranges
- 10 new potatoes, boiled in salted water and then cut in half
- 2 cloves garlic, thinly sliced
- Leaves from 1 bunch of thyme
- 120g honey
- Pre heat oven to 180°C, Fan 160°C, Gas Mark 4
- Score the skin of the duck breasts and pat dry.
- Peel and segment one of the oranges and zest the other orange and squeeze the juice out. Set both aside.
- Place a pan onto a low to medium heat, season the duck with salt and place into the pan with no oil and cook for 6-8 minutes or until the skin is crisp and golden. Pour off any excess fat as you cook. Flip the breast over and seal the meat for 30 seconds.
- Place in a baking tray skin side up and place in the oven for 4 minutes.
- Meanwhile place the pan back onto heat and add in the honey, orange juice and zest, garlic and half the thyme. Reduce the sauce by half. Add in the potatoes and the orange segments and continue to simmer until loosely sticky. Set aside.
- Meanwhile remove the duck from the oven and glaze the skin generously with some of the pan mixture. Return to the oven for a 2-3 minutes if you like it rare (cook for a few minutes if you prefer it medium to well done), take out and allow to rest for at least 5 minutes.
- When you are ready to eat, bring the pan up to heat, divide the sauce and potatoes onto 2 plates. Carve the duck breast into 5 or 6 pieces and place on top, sprinkle over the remaining thyme leaves. Serve with your favourite greens.
Whole roasted duck with orange, garlic and rosemary recipe
This impressive centrepiece is easy to prepare and packed full of flavour Credit: haarala hamilton
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S ome argue that cooking sous-vide is better, but for me it cannot compare to oven-roast or pan-roasted in terms of flavour. Whole roast duck is a more unusual choice than chicken or beef, because it’s not so widely available in supermarkets: but if you can seek out a great quality, whole duck, all you need to do is season it and bung it in the oven. I bought mine from the Cornish Duck Co, which won the award for best producer at the BBC Food and Farming Awards 2019.
Prep time: 10 minutes | Cooking time: 1 hour 50 minutes, plus resting