Marmalade glazed roast duck on a serving plate

Marmalade glazed roast duck

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(4 ratings)

Prep: 5 mins Cook: 1 hr plus 20 mins resting

Easy

Serves 4

Try roast duck as an easy alternative to the usual turkey dinner on Christmas Day. A sticky Seville orange and marmalade glaze makes it even more festive

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal845
  • fat71g
  • saturates21g
  • carbs15g
  • sugars15g
  • fibre1g
  • protein37g
  • salt0.5g
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Ingredients

  • 1 oven-ready duck, about 2 kg
    Duck

    Duck

    duk

    Rich and full of flavour, duck meat is extremely nutritious, with high levels of protein, B…

  • 2 oranges, halved
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 60g Seville orange marmalade

Method

  1. Expose and cut out the wishbone. This makes the duck easier to carve once cooked. A butcher can do this for you.

  2. Heat oven to 240C/220C fan/gas 9. Lightly score the skin on the duck all over, and make a deep cut from inside the body into each leg.

  3. Season the duck well. Heat an ovenproof frying pan over a low heat. Place the duck on its side with the thigh touching the pan for 15 mins. Turn and cook on the other side for 15 mins more.

  4. Turn the duck breast-side down, then transfer the pan to the oven and cook for 5 mins. Drain the fat from the pan, turn the duck onto its back and continue to cook for 15 minutes.

  5. 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.

  6. 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, add 1 tbsp water and stir together.

  7. After 15 mins of roasting, brush the marmalade glaze over and continue to roast for a final 10 mins. Rest for 20 mins.

  8. 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.

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Comments, questions and tips

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Marshall Murray Vlogs's picture
Marshall Murray...
6th Dec, 2017
2.05
it's Areet looking actually just doesn't taste very good.
Willow-yow
20th Dec, 2017
I was checking online because the Goodfood magazine has this recipe for a 1kg duck and I have a 2kg duck. Now this recipe here is word perfect to the magazine but the duck has put on weight: It is now 2kg! So is this recipe for a one or two kg duck? I may not be ready for Masterchef but I'm sure the cooking time for two kilos should be longer than for one!
goodfoodteam's picture
goodfoodteam
21st Dec, 2017
Thanks for pointing this out. The size of the duck is as should be for the online recipe. We have updated the method to reflect this. Apologies for the confusion.
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