A festive, show-stopping centrepiece with crisp skin and a sweet citrus finish

Our Organic Duck with Orange Glaze is perfect for Christmas or any special occasion. The rich, succulent meat pairs beautifully with the zesty sweetness of the glaze, creating a dish that looks and tastes incredible on the table. Follow our step-by-step guide for perfect results.

🧑🍳 Preparation

1. Bring to room temperature
   Remove the duck from the fridge 1 hour before cooking.

2. Prick the skin
   Using a skewer or tip of a knife, prick all over the skin without piercing the meat. This allows the fat to render, giving crisp, golden skin.

3. Season lightly
   Rub all over with sea salt and black pepper.

4. Prepare the roasting tray
   Place the duck on a rack in a roasting tin, breast side up.
   Pour ~200ml water into the base of the tray to prevent burning and catch drippings.

🔥 Roasting

• Preheat the oven: Fan 180°C / Conventional 200°C / Gas 6

• Roast for 1 hr 35 – 1 hr 45 mins

• Halfway through cooking, carefully spoon off excess fat into a heatproof bowl (perfect for roasting potatoes).

🍊 Using the Orange Glaze

1. 10–15 minutes before the duck is finished, pour the jar of glaze into a small saucepan.

2. Bring to a gentle boil for 1–2 minutes — this thickens it slightly and ensures it’s hot.

3. Brush or pour the glaze evenly over the duck.

4. Return the duck to the oven uncovered for the final 5–10 minutes.

5. Optional: baste once halfway through for a thicker coating.

6. Keep an eye on the duck — sugars in the glaze caramelise quickly. If it starts to darken too much, cover loosely with foil.

🌡 Checking Doneness

• Use a meat thermometer: thickest part of thigh or breast should reach 74°C (165°F).

• No thermometer? Pierce the meat — juices should run clear and hot, not pink.

⏲ Resting

• Remove the duck from the oven and cover loosely with foil.

• Rest for 20–30 minutes before carving.

• Resting ensures the juices redistribute, keeping the meat moist and tender.