Enjoy Maggie Beer's recipe for the classic combination of baked duck and citrus with a hint of verjuice.


  • 1 duck (2.4 kg)

  • 1 jar of Seville marmalade (280 ml)

  • Sea salt flakes

  • 3 sprigs rosemary

  • ½ lemon

  • ½ cup verjuice

  • Extra virgin olive oil


  • 1.

    Oven temperature 160C.

  • 2.

    Dry duck well if bought in a plastic bag. Cut half lemon into two quarters and place 2 quarters of lemon and one stick rosemary in cavity.

  • 3.

    Tuck the wings underneath the duck (otherwise the opart of meat the wings naturally cover will not cook properly)

  • 4.

    Smother duck in marmalade over every bit of the skin and sprinkle remaining rosemary leaves, chopped finely. Salt and drizzle with extra virgin olive oil.

  • 5.

    Place on a trivet in oven tray breast side up.

  • 6.

    Bake till tender (1 ½ hours to 2 ½ hours......will all depend on the age of the duck...)

  • 7.

    Place a little water in the base of the pan.

  • 8.

    When breast ‘gives’ to the touch, take out of oven and pour verjuice over. Leave to rest half an hour before carving.

  • 9.

    Serve with bitter greens like chickory.

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