River Cottage Australia



This dish will warm up those cool autumn nights. 


  • For the Duck

  • 1 medium duck approx. 2kg

  • 2 Tsp. Extra virgin olive oil

  • 1 large Orange Zested the cut into wedges

  • 1 Tbsp. Grated Garlic

  • 2 Tbsp. Crushed sea salt flakes

  • 2 Tsp. Cracked black pepper

  • 1 Tsp. Smoked paprika

  • For the Glaze

  • 2 cups of orange juice

  • 2 Tbsp. Honey

  • 2 Star Anise

  • 2 Tsp. cracked black pepper

  • 2 Tbsp. Brown sugar

  • For Roast Vegetables

  • 4 medium potatoes roughly cut

  • 4 medium carrots roughly cut

  • 2 medium onions roughly cut

  • 3 Garlic cloves crushed and peeled

  • 50ml Extra virgin olive oil

  • 1 Sprig fresh rosemary picked

  • Seasoning


  • 1.

    Firstly take duck out of packaging rinse the duck and pat it dry. Remove the neck and giblets and save for another purpose such as soup if desired. Remove excess fat from around the cavity and tail area and trim off a bit of flappy neck skin. Next prick the duck skin all over with tip of sharp paring knife, making sure not to penetrate meat.

  • 2.

    Mix together salt, pepper & paprika. Season the interior of duck with 1 tablespoon of the salt mixture; use remainder to generously season exterior. Combine the orange zest with olive oil & grated garlic, and then smear mixture inside cavity. Place orange wedges in cavity.

  • 3.

    .Secure neck flap with wooden skewer or toothpicks. Place duck on rack in roasting pan breast-side-up and refrigerate overnight, uncovered.

  • 4.

    Heat a fan-forced oven to 175 degrees Celsius. Meanwhile take duck out of the fridge and bring it to room temperature, next make the glaze: Bring orange juice, honey, sugar and anise simmer, then reduce the liquid mixture until you have a medium-thick syrup, it takes about 10 minutes. Remove it from heat and set aside.

  • 5.

    Have the vegetables ready diced, seasoned and covered with the oil and rosemary in a roasting dish, put this in the oven with the Duck when there is 45 minutes left.

  • 6.

    Roast the duck for 2 hours, carefully pouring off fat and turning duck over every 30 minutes. Paint it with the glaze and roast another 30 minutes (Approx. 2 1/2 hours in all).

  • 7.

    If the glaze is getting to dark cover the Duck with foil. Paint duck once more, keep warm and let rest 20 minutes. Use kitchen scissors or a sharp knife to cut duck into quarters (remove backbone first) or carve in the traditional way, removing legs from carcass and slicing breast. Serve with hot roasted vegetables and extra glaze left over in the pan enjoy!

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1759kj
  • Fat Total 139g
  • Saturated Fat 44g
  • Protein 44g
  • Carbohydrate 84g
  • Sugar 34g
  • Sodium 1987mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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