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    Honey, Orange and Cinnamon Roast Duck

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    Honey, Orange and Cinnamon Roast Duck

    Do not be discouraged by the length of this recipe. You have to allow time for chilling the duck and simmering the stock but each stage is very easy and the results are impressive. Only the grilling is done at the last minute.

    • Preparation time: 1 hour, plus 4 hours for the stock
    • Cooking time: 15 minutes
    • Total time: 1 hour 15 minutes, plus 4 hours for the stock 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 5 minutes

    Serves: 8


    • 2 oven-ready ducks
    • 2 tsp sea salt
    • Honey Glaze
    • Juice and finely grated zest of 1 Seville orange
    • ½ tsp ground cinnamon
    • 4 tbsp clear honey
    • Sauce
    • 2 onions, chopped
    • 4 cloves garlic, chopped
    • 4 carrots, chopped
    • 4 sticks celery, chopped
    • 1 bottle red wine
    • 5 black peppercorns
    • Juice and finely pared zest of 1 Seville orange


    1. Preheat the oven to its highest setting. Remove any pin feathers from the ducks and lightly prick the birds all over with a fork.
    2. Rub the salt into the ducks' skin and place the birds upside down in a roasting pan. Roast for 10 minutes, then turn breast-side up and roast for another 10 minutes. Remove and cool. Save any fat from the dish for roasting potatoes.
    3. Once the ducks are cool, carve each bird into 4 pieces. Begin by cutting away the breast meat from one side of the breast bone and rib cage then continue to work your knife around the carcass of the duck so that the breast and leg come away in one piece. Repeat the process on the other side. Now cut the leg away from the breast and trim each portion, cutting way the wings beyond the first joint. Lightly score the skin in a diamond pattern. Cover and chill until needed.
    4. Roughly chop the duck carcasses and place in a large saucepan over a low heat. They will release their fat and colour at the same time. Once all the bones are coloured, stir in the vegetables for the sauce and soften them before adding the wine, peppercorns, orange zest (reserving 4 pieces of zest for finishing the sauce) and enough water to cover. Bring to the boil, skim off any froth and simmer gently until the liquid has reduced by two-thirds. Allow 4 hours for this. Strain into a clean container and chill once cool.
    5. On the day of serving, remove and discard any fat from the top of the stock and transfer the stock to a small pan. Add the reserved 4 strips of finely pared Seville orange zest and boil vigorously until it has reduced by half, then mix in the juice of the Seville orange and continue to boil until you have about 200ml of well-flavoured, dark-brown sauce. Set aside until needed.
    6. While the stock is reducing, make the glaze by mixing together the cinnamon, honey and Seville orange zest and juice. Coat the duck joints in this and chill, covered, until needed.
    7. When you are nearly ready to serve, preheat a grill to medium-high and take the duck pieces out of the fridge. Place the legs, skin-side up, under the grill for 5 minutes. Then add the duck breasts, skin-side up, and turn over the legs. Spoon over some more glaze. Cook for a further 5 minutes, then turn all the pieces over, spoon once more with the glaze and cook for another 5 minutes. This cooking time renders the legs well done and the breasts slightly pink. If you like all the meat well done, cook all the pieces for the same length of time. Serve with the piping hot sauce. This is delicious with boulangere potatoes or, if you're feeling indulgent, potatoes roasted in duck fat.

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