This delicious roasted orange duck recipe uses sharp juniper berries, zesty orange juice and runny honey to create a really rich body of flavours that feel super special. Whether you’re looking for a new dinner party recipe or just something really special to give the family this week, this recipe is really simple to make but will look so impressive to any guests. You’ll need to chill the duck for an hour in the marinade, but it actually only takes around 40 minutes to cook, so it’s a no fuss option to try this weekend. Serve it up with roasted potatoes and broccoli for a delicious meal that will leave everyone satisfied. Since this recipe serves four people, it’s a great one to try if you’ve got a lot of mouths to feed. Try it this week and you’ll not regret it!
- 4 duck legs
- 2tsp juniper berries
- 4 garlic cloves, crushed
- Finely grated zest and juice of 2 oranges
- 2tbsp runny honey
- 5tbsp ruby port
- 1kg new potatoes, halved
- A few bay leaves
Season the duck generously with salt and ground black pepper and put into a non-metallic container.
Combine the juniper berries, garlic, orange zest and juice, honey and port. Pour over the duck, cover and chill for 1 hour.
Heat the oven to 200°C or Gas Mark 6.
Arrange the new potatoes in the base of a large roasting tin. Arrange the duck, skin-side down, on top of the potatoes with the other orange cut into wedges and roast for 20 mins.
Turn the duck, add the bay leaves and cook for 20 more mins, until the potatoes are tender and the duck skin is crispy. Served with broccoli, if you like.