Roasted Whole Duck with Orange Sauce

January 06, 2015

Roasted Whole Duck with Orange Sauce

This Roasted Whole Duck with Orange Sauce is absolutely delicious. The orange and rosemary rub on the outside is salty, the duck skin crispy and the duck meat juicy and tender. The accompanying Orange Sauce is full of zing, with a nice balance of sweetness and tartness. This Roasted Whole Duck with Orange Sauce works beautifully with roasted vegetables and a crispy salad with a lemon juice or orange juice based dressing.

This is a beautiful gluten free, dairy free and sugar free dinner party recipe that I’m sure your guests will love. There is so much drama in removing the crispy skinned whole duck from the oven, filling the room with the aromas of baked orange and rosemary, and then carving it at the table ready for your guests to enjoy.

Whole Roasted Duck with Orange Sauce

Ingredients for the roasted duck

  • 2.2kg whole duck, washed and patted dry with paper towel (ensure you wash inside the cavity of the duck)
  • Zest of two oranges
  • 1 sprig of rosemary, leaves removed and chopped finely
  • 2 teaspoons of Himalayan salt
  • Freshly ground black pepper

Ingredients for the orange sauce

  • Juice of two oranges
  • One extra orange, cut into thin slices
  • 1/2 cup of chicken, duck or vegetable stock
  • 1/4 cup of organic or 100% pure maple syrup
  • 1 tablespoon of apple cider vinegar
  • 1 teaspoon of cornflour
  • 1 tablespoon of water


Prepare the duck.

  1. Preheat your oven to 180 degrees Celsius. Place a roasting rack inside a large baking tray.
  2. Place the washed whole duck on top of the roasting rack. Ensure you have dried the duck skin and inside the duck well with paper towel.
  3. In a small bowl combine the salt, orange zest, rosemary and black pepper. Mix well with a spoon. Place the rosemary and orange zest mixture onto the skin of the duck on top of the duck breasts, wings and legs.
  4. Roast the duck in your pre-heated oven for 40 minutes per kilogram, until golden and juices run clear when tested. A 2.2kg duck will need to be roasted for 1 hour and 30 minutes.
  5. Remove the duck from the oven and allow it to rest for 10 to 15 minutes. Once rested, carve the duck into pieces, placing them onto a large platter. Cover with alfoil to keep the duck warm until you are ready to eat.

Make the orange sauce whilst the duck is resting.

  1. Place the orange juice, orange slices, maple syrup, stock and apple cider vinegar into a medium saucepan. Bring to the boil and then reduce to medium heat and cook for 10 minutes.
  2. Combine the cornflour and water in a glass with a teaspoon and whisk this into the sauce until the sauce starts to thicken.
  3. Remove the orange sauce from the heat and place it into a gravy dish ready for serving.

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