Honey Ginger
Orange Duck
  • Description:

    Try this tasty, easy-to-prepare roast with a difference for your feasting. This Honey Ginger Orange Duck recipe from Jenny Morris is sure to be a hit with the whole family!

  • Ingredients:

    For the duck you’ll need:
    1 whole, voluptuous Pekin duck
    2 star anise
    ½ cup soy sauce
    2 thick slices fresh ginger
    2 cloves garlic; bashed

    For the rub you’ll need:
    1 tbsp. fennel seeds
    1 tbsp. cumin seeds
    1 tbsp. coriander seeds
    ½ tsp. ground white pepper

    For the glaze you’ll need:
    4 tbsp. fresh ginger; chopped
    Zest of 2 oranges
    3 whole star anise
    ¾ cup honey
    4 cloves garlic; crushed
    ½ cup soy sauce
    1 cup ruby port
    10 ml sesame oil
    Pinch of ground cinnamon

  • Method:

    1. Place the duck in a pot large enough to hold it. Add the star anise, soy and ginger.
    2. Now cover the duck with water (this is just to measure how much water you need).
    3. Remove the duck from the pot and heat up the liquid, then return the duck to the pot and simmer for 20 min.
    4. Remove the duck from the pot, place on a tray and prick the skin all over. Place the duck in front of a fan and let the skin dry.
    5. In the meantime mix the rub. Dry-toast the seeds together, remove from the pan and stir in the pepper.
    6. Oil the duck gently, and rub the spice mix onto the breasts, the legs and the thighs; turn it over and give the back a rub now.
        Let it rest while you prepare the marinade.
    7. Mix all the glaze ingredients together, except the sesame oil and the cinnamon, and place them in a saucepan.
        Cook down gently and when the glaze is nice and syrupy, stir in the sesame oil and cinnamon.
    8. Place the duck onto a hot baking tray and put into the oven at 190°C and cook for 10 min.
        Now paint the duck all over with the marinade and return to the oven.
        Repeat the painting process about 3 times – and cook for 30 min. each time.
    9. Turn the oven down to 160°C and paint the duck again. Cook for a further 20 min., then wiggle the legs and if they feel loose.
        Remove the duck from the oven and let it rest for about 10 min. before serving.
    • Drying the duck skin gives a deliciously crisp duck once roasted.
    • Save the duck fat which is a good fat to roast your potatoes in.

    On the table in 3 hours.
    (Serves 4)

    © Jenny Morris 2015 all rights reserved