• 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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