Roast duck with oranges

Prep 0 h : 5 m
Cook 1 h : 40 m


  • 3 oranges, halved


    1/2 cup honey

    1/2 cup apple cider vinegar

    2 cinnamon sticks

    2 star anise

    1 tsp coriander seeds

    For the soy sauce glaze

    2 tbsp soy sauce

    1 cup orange juice

    2 tbsp Demarara sugar

    2 tbsp orange juice

    2 x 1.5kg ducks


  • Place orange halves in a pan in a single layer, cover with cold water and simmer for 30 mins. Remove and set aside.

    Place all the ingredients for the orange sauce in a pan; place over a medium heat and stir to dissolve the honey. Bring to a boil, then simmer gently for 10 minutes.

    Add orange halves to the sauce, stir well to coat the oranges. Set aside.

    Preheat the oven to 180°C. Place the ingredients for the soy sauce glaze in a small pan, stir to dissolve the sugar, season with salt and pepper then simmer on the stove for 5 minutes.

    Place ducks in a deep pan, cover them with boiling water, then remove, drain well and pat dry with paper towel. Pierce the skin all over with a skewer.

    Brush both ducks entirely with the glaze and place them, breast side down, on a roasting tray. Roast for 30 minutes, then turn the ducks; brush with glaze again and roast for an additional 40 minutes or until cooked through. Be sure to baste frequently. Remove and allow to stand covered with foil for 5 minutes. Serve with glazed oranges.