Duck is often paired with sweet fruit sauces (think duck a l'orange), which are designed to cut through the bird's richness. This recipe is an excellent variation on that theme, and matches a roasted whole duck with a sweet and tart red sauce made with mixed berries, honey, balsamic vinegar, and orange juice. Potatoes and chestnuts are roasted along with the duck, soaking up the flavorful juices while in the oven.


  • 1 duck (large)
  • olive oil (to taste)
  • salt (to taste)
  • ground black pepper (to taste)
  • 1 lemon (juice)
  • 2 garlic cloves
  • 1 Orange (juice)
  • small potatoes (for roasting)
  • chestnuts (frozen, for roasting)
  • butter (spiced, to taste)
  • 1 tablespoon honey
  • butter (to taste)
  • 1 cup balsamic vinegar
  • 1 Orange (juice)
  • berry (frozen red, mix, to taste)


  1. Preheat oven to 410°F.
  2. Heat olive oil in a large pan and brown the duck on all sides.
  3. Drain accumulated fat and season the duck inside and out with salt, pepper, lemon juice, finely chopped garlic and the juice from 1 orange.
  4. Place the duck, diced potatoes and chestnuts in a baking dish. Season with pieces of butter, a little red pepper and spices to taste.
  5. Roast the duck from 1 hour 15 minutes to 1 hour 30 minutes, basting occassionally with juices from the pan. Turn the duck during roasting time to brown evenly.
  6. Red Fruit Sauce:
  7. In a saucepan, add the honey, butter, balsamic vinegar and the juice of 1 orange. Bring to a boil. As the sauce begins to reduce, add the red fruits to taste.
  8. To serve, accompany the roast duck with the fruit sauce, potatoes and roast chestnuts.
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