Roast Duck with Orange Sauce and Baked Vegetables

Roast Duck with Orange Sauce and Baked Vegetables

Posted 2016-05-03 by finyfollow

I love duck and am continually trying new ways to make it. You need to remember that a duck does not have as much meat on it as a chicken of the same size and one duck is usually just enough for three to four people.

It is a bit more complicated than a chicken as it is not as clean and I always spend more time preparing a duck, as there are always left over bits of feather needing to be pulled out (however they do not harm you if you eat them!)

This time I have cooked it with an orange sauce which was delicious and gave the duck a nice flavour.

Preparation Time: 75 minutes
Cooking Time: 1½ hours
Makes: 4 servings

1 duck
2 tbsp Hoisin sauce
2 med - large oranges
3 tbsp reduced-salt soy sauce
1 tbsp honey
¾ cup reduced-salt chicken stock
2 tsp corn flour
1 tsp coconut sugar
Potatoes (I used 7)
Other vegetables: Pumpkin, turnip, sweet potato, onion, carrot

  • Defrost the duck about 3 days before you want to cook it, and leave uncovered in the fridge.

  • The day before you cook it - clean the inside and outside thoroughly and cut out the large amounts of fat at the cavity and neck.

  • Peel vegetables, cut and put on the bottom of the baking tray with some oil -you do not need a lot of oil as the duck will give off fat.

  • Pour some boiling water over the duck to shrink the skin.

  • Pat the duck dry with paper towel both inside and out.

  • Grate ¼ tsp orange zest and chop up the oranges into quarters, rub the inside of the duck with salt, and put all but 3 sections of the oranges in the cavity.

  • With a knife or fork, prick the skin all over, taking care not to prick the actual meat.

  • Put the duck on a rack over the baking tray.

  • Brush with 2 tbsp of soy sauce mixed with honey.

  • Put the vegetables in the bottom of the pan.
  • I pre cooked these slightly in the morning

  • Tie the legs of duck together, and tuck the wings under.

  • Bake at 180°/160° fan forced for about 50 minutes.

  • Take out of oven, turn around and continue baking for about 35 minutes.

  • Take out and rub the outside with the Hoisin sauce

  • Bake about 15 minutes more, taking care not to let it burn.

  • Allow duck to stand about 10 minutes.

  • Meanwhile make the orange sauce by putting the stock (I use home made) in a pot and bringing it to the boil.

  • Reduce the heat and simmer for about 5 minutes or until the stock evaporates to about half.

  • Strain the stock, discard the solids, and return the stock to the pan.

  • Squeeze the remaining orange pieces into a bowl. Add the corn flour and mix till it is smooth.

  • Stir in the juice mixture into the soup, add the orange zest, and the coconut (or brown) sugar, and cook over a medium heat until it thickens - about 1 or 2 minutes. Stir in a tbsp of soy sauce, and serve with the duck, and vegetables.

  • I had the cold leftovers the next night!
  • Also delicious cold


    227636 - 2023-07-17 10:30:06


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