Roast duck is always delicious – and this orange and brandy roast duck is packed full of festive flavours, perfect for your Christmas table.
I cook duck regularly, and often prefer it to chicken. Cooked well, the meat will be moist, the skin crisp and it can carry so much flavour.
This roast duck features orange, brandy and honey – making a sweet and savoury dish with that warmth of brandy in the background. It’s delicious as an alternative to turkey on your Christmas dinner, perhaps served alongside a Classic Baked Ham and some Incredible Truffle Mash.
The Ingredients
- Onions – onions provide a delicious savoury base. They also work to hold up the duck – it cooks best if the fat can drain from it to the pan below. You can use a pan with a rack inside it for this, but I like to use onions because you get the added benefit of the taste.
- Duck – use a whole duck, ideally between 1.8-2kg. This will cook well, staying moist, while also having a lot of meat. You can use leftovers in a Hoisin Duck Stir Fry.
- Orange – use one orange to stud inside the cavity of the duck. The flavour will permeate throughout.
- Brandy and runny honey – these make the glaze for the duck. The sweetness and warmth balance beautifully. Use runny honey, if you can.
Here are some side dishes to serve with your roast dinner:
- The Best Cauliflower Cheese
- The Most Incredible Stir Fried Kale
- Carrot and Potato Gratin
- Welsh Style Potato Dauphinoise (Potato au Gratin)
Orange and Brandy Roast Duck
Roast duck stuffed with orange, with a brandy and honey glaze.
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Equipment
Ingredients
- 2 onions
- 1.8 kilograms whole duck giblets removed
- 1 orange
- 1 teaspoon five spice
- 2 tablespoons brandy
- 1 tablespoon runny honey
Instructions
- Preheat the oven to 180 degrees C.
- Cut the onions in half (no need to peel) and place in a large roasting dish.
- Put the duck, breast up, on top of the onions. Sprinkle with the five spice and a pinch of salt and pepper.
- Put in the oven and cook for one hour. Meanwhile, in a small bowl, whisk together the brandy and honey. Remove the duck from the oven and brush with half of the mixture. Return to the oven for another hour.
- Remove the duck from the oven and brush over the rest of the brandy and honey mixture. Cover with foil and leave to rest for 30-45 minutes before serving.
Video
Looking for more roast meat recipes? Why not try:
- Mulled Wine Roast Duck
- Persian Roast Spatchcock Chicken
- Roast Beef Dinner with Yorkshire Puddings
- Slow Roast Lamb with Dauphinoise Potatoes
- Texan Style Slow Cooked Beef
- Greek Style Roast Chicken and Vegetables
- One Pan Roast Chicken and Rice
- Braised Pork Belly
- The Best Barbecued Pork Loin
