Roast Duck with Orange

Roast Duck with Orange

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Servings: 4
Calories: 813


  • 1 duck
  • basic herb forcemeat
  • fat for basting
  • 2 tbsp plain flour All purpose
  • 9 1/3 floz stock
  • salt and pepper

for the garnish

  • 1 large orange
  • 1 tbsp brandy


  • Fill the duck with herb forcemeat, and truss for roasting.
  • Heat the fat and baste the duck well.
  • Roast in a fairly hot oven, 190-200°C, Gas 5-6, covered with buttered paper, for 1 - 1 1/2 hours or until tender, basting frequently.
  • Uncover for the last 30 minutes.
  • Meanwhile, pare the rind of the orange and remove all the pith.
  • Cut the orange into segments, discard the membranes, and soak the segments in the brandy.
  • Cut the rind into thin strips, boil in a little water for 5 minutes, then drain.
  • Heat the orange segments gently in the brandy.
  • Serve the cooked duck with the strips of rind and hot orange segments as a garnish.
Calories: 813 kcal
Carbohydrates: 8 g
Protein: 23 g
Fat: 75g
Saturated Fat: 25 g
Cholesterol: 145 mg
Sodium: 396 mg
Potassium: 463 mg
Fiber: 1 g
Sugar: 4 g
Vitamin A: 542 IU
Vitamin C: 23 mg
Calcium: 35 mg
Iron: 5 mg
Ingredients Duck
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