Orange and ginger-glazed duck with caramelised citrus

Orange and ginger-glazed duck with caramelised citrus recipe

Orange and ginger-glazed duck with caramelised citrus is a wonderful dish for an elegant dinner or lunch. Don’t be intimidated – duck can actually be straightforward with this easy, delicious recipe.

Recipe, styling and photograph by Katelyn Williams  

Orange and ginger-glazed duck with caramelised citrus

Serves: 4
Cooking Time: 1 hr

Ingredients

  • sea salt and freshly ground black pepper, to taste
  • 4 duck Marylands (thighs and legs)
  • 1 orange, halved
  • 1 grapefruit, halved
  • 2 naartjies or clementines, halved
  • 2 – 3 limes, halved
  • 3 – 4 pieces preserved ginger in syrup (reserve 10ml [2 tsp] of the syrup)
  • 3 star anise
  • 30ml (2 tbsp) honey
  • 250ml (1 cup) orange juice
  • sugar snap peas, to serve
  • fresh coriander, to serve

Instructions

1

Preheat the oven to 180°C.

2

Season the duck portions well and place in a large roasting tray, skin-side down, with the halved citrus.

3

Gently heat the preserved ginger pieces, syrup, star anise, honey and orange juice in a saucepan until combined, and pour over the duck portions.

4

Place in the preheated oven and roast for 1 hour, turning the portions halfway and basting with the pan juices every 15 minutes until the duck is glossy and golden.

5

Just before serving, squeeze the caramelised juices from the halved citrus over the duck pieces.

6

Serve with sugar snap peas, fresh coriander and some of the citrus halves.

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