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A whole roast duck is a thing of beauty…..until you carve into it and realise the thigh meat is beautifully tender and melting but the breast meat is completely over cooked.
For me I feel you need to find that perfect compromise, so I have created this little recipe to keep as much moisture in the breast meat but still cooking the thigh meat long enough.
- 1 (2kg)
- Duck, skin scored, wishbone removed
- 2 pinches
- Salt & Pepper
- Oranges, cut into wedges
- Seville orange marmalade
- 1 tbsp
Pre heat the oven to 220°C.
Lightly season the duck and place in a large roasting tray.
Roast the duck in the oven for 20 minutes and baste halfway through.
Remove from the oven, place the orange wedges in the bottom of the tray and in a small bowl, mix together the marmalade and water.
Brush the diluted marmalade all over the duck and continue to cook in the oven for a further 5 minutes.
Leave to rest in the tray for 30 minutes before you serve.
Recipe © Raymond Blanc 2018
Food photography by Chris Terry
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