Recipe & Image by Shelley @dishydishesx on Instagram

Nothing goes better together than duck and orange. This beautifully rich and flavourful recipe is perfect for a special occasion, bringing together crisp duck skin, a sticky citrus glaze, and a delicious boozy orange sauce. A fantastic centrepiece, especially for an Easter table.

Ingredients (Serves 4–6)

• 2kg whole organic duck
• 1 whole head of garlic
• 1 whole orange
• 4 tbsp marmalade
• 1 tbsp honey
• A good glug of Grand Marnier (or other orange liqueur)

Method

To achieve perfectly crispy skin, begin by pouring boiling hot water over the duck until the skin starts to tighten. Pat the duck dry thoroughly, then place it uncovered in the fridge for a few hours or ideally overnight to dry out further.

Remove the duck from the fridge around one hour before cooking to allow it to come up to room temperature.

Prepare the cavity by placing in the garlic (cut in half) and half an orange cut into wedges. Season the duck generously with salt and black pepper.

Place the duck on a rack set over a roasting tray and add a little water to the tray to prevent the fat from burning. Roast in a preheated oven at 180°C (fan) for 1 hour.

After the first hour, carefully pour off the rendered duck fat—this can be saved and used for roasting potatoes.

To make the glaze, mix together the marmalade, 1–2 tablespoons of orange juice, and the honey. Warm gently if needed to combine. Brush the glaze over the duck and return it to the oven.

After 20 minutes, glaze again, repeating this process until the duck has cooked for a further 40–50 minutes, building up a rich, sticky coating.

Once cooked, remove the duck from the oven and cover loosely with foil. Allow it to rest for 20 minutes before carving.

Meanwhile, pour any remaining glaze into a small frying pan along with a good glug of Grand Marnier or another orange liqueur. Let it bubble gently for a few minutes to create a sauce. You can add slices of orange for extra flavour and presentation.

Carve the duck and serve, pouring over the warm orange sauce.