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    Crispy-Skin Duck With Orange Sauce

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    Crispy-Skin Duck With Orange Sauce

    This is a real special-occasion dish, which can be prepared well in advance.

    • Preparation time: 1 hour 45 minutes, plus overnight marinating and chilling
    • Cooking time: 6 minutes
    • Total time: 1 hour 51 minutes 60 minutes 55 minutes

    Serves: 4 (or 6 as part of a banquet)


    • ½ tbsp Szechuan peppercorns
    • 1½ tbsp Sea salt
    • 1 Duck (about 1.8–2kg)
    • 40g Plain flour
    • 1 litre Vegetable oil
    • 175g Brown sugar
    • 2 Oranges, peeled and thickly sliced
    • 8 tbsp Fish sauce
    • 6 Whole star anise
    • 2 Cinnamon sticks
    • 80ml Lime juice


    1. Dry-roast the peppercorns and salt in a heavy-based pan. Allow to cool, then grind to a powder. Rinse the duck under cold water. Trim away excess fat from inside and outside the cavity but keep the neck, parson's nose and wings intact. Pat dry and rub the skin all over with Szechuan pepper and salt. Cover and chill overnight.
    2. Transfer the duck to a steamer basket. Steam, covered with a tight-fitting lid, for about 1½ hours, or until it is cooked through. Using tongs, remove from steamer and place on a tray, breast-side up, to drain. Allow to cool slightly, then transfer to the fridge. It can be steamed and cooled up to 8 hours before deep-frying.
    3. To make the orange sauce, combine 250ml water and the sugar in a pan and bring to the boil. Reduce the heat and simmer, stirring occasionally, for about 5 minutes, or until slightly reduced. Add the orange, fish sauce and spices and simmer very gently for 5 minutes. Stir in the lime juice and remove from the heat but keep warm.
    4. Place the cooled duck breast-side up on a chopping board and cut it in half lengthways through the breastbone and backbone. Carefully ease the meat away from the carcass, leaving thighs, drumsticks and wings on and intact. Lightly toss the duck halves in flour to coat, shaking off any excess. Fill a wok or large saucepan half full with oil and heat until the surface seems to shimmer slightly. Deep-fry the duck halves one at a time for about 3 minutes each, or until well browned and crispy. Using tongs, carefully remove the duck and drain well on kitchen paper, then leave to rest in a warm place for 5 minutes.
    5. Finally, with a large knife or cleaver, slice the duck, arrange on a platter and spoon over the orange sauce.

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    Drinks recommendation

    Lavish, sweet-sour citrus flavours combined with the textural richness of duck in this dish merit an exciting, flavour-packed wine partner.


    Average user rating

    5 stars