• 4 1/2 pounds duck (giblets reserved)
  • 4 oranges (1 juiced, 1 zested and juiced, 2 cut into thin slices)
  • 3 tablespoons orange marmalade
  • 3/4 cup chicken stock
  • 2 tablespoons sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons cornstarch (mixed with water to form a slurry)
  • 1 1/2 tablespoons butter (or margarine)
  • fresh parsley (for garnish)


  1. Preheat the oven to 425°F. Season the duck. Pour the juice of 1 orange into the cavity of the duck then close with wooden skewers and tie the legs together with butcher's twine. Put the duck breast down in a roasting pan with a drip tray. Pour 1/2 cup hot water into the pan and roast for 1 1/2 hours. Turn the duck halfway through the roasting time and put the giblets into the water. Heat the jam in a saucepan, strain then use to coat the duck about 10 mins before serving.
  2. For the sauce, remove the duck from the roasting pan and keep it warm. Remove the giblets from the tray and deglaze the pan with 1/2 cup hot water and the chicken stock. Caramelize the sugar in a saucepan and pour in the hot stock, stirring well. Add the remaining orange juice, orange zest and lemon juice and season to taste. Bring to a boil, add the cornstarch slurry and bring it back to a boil. Keep warm.
  3. To finish, melt the butter in a frying pan and swirl the orange slices in it briefly. Remove the string and skewers and arrange the duck on top of the orange slices on a platter. Serve garnished with the sauce and fresh parsley on top.
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