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Honey-braised duck with orange and olives

Honey-braised duck with orange and olives

Recipe from Good Food by Neil Perry (Murdoch Books).

"This is a really delicious dish, where the oven does all the work for you. Many people seem to steer clear of cooking duck at home. Make this and it will change your mind." – Neil Perry

Honey-braised duck with orange and olives

Serves 4
4   large duck legs
2 tbsp   extra-virgin olive oil
8   French shallots, halved lengthways if large
500 ml (2 cups)   chicken stock
2 tbsp   honey (such as leatherwood)
½ tsp each   ground cinnamon and ground coriander
6   garlic cloves
1   rosemary sprig, leaves only
1   orange, segmented
180 gm   green olives
30 ml   freshly squeezed orange juice
To serve:   couscous or rice


1 Preheat the oven to 200C. Cut the duck legs in half at the joint and remove all the bones, keeping the meat intact as much as possible. Heat the oil in a deep, ovenproof, heavy-based frying pan until it smokes. Add the duck, skin side down, and brown for about 2 minutes per side. Remove the duck from the pan and set aside.
2 Add the shallots to the pan and toss until golden, then remove and reserve them. Discard the rendered duck fat. Add the stock, stirring to loosen any caramelised bits from the bottom of the pan. Stir in the honey and spices, place the duck back in, skin side up, along with the shallots, garlic, rosemary, orange segments, olives and seasoning. Bring to the boil.
3 Transfer the pan to the oven and cook for 10 minutes. Reduce the temperature to 180C, cover with a tight-fitting lid or several layers of foil and cook for a further 30 minutes.
4 Strain the duck mixture through a fine sieve into a large bowl and reserve the solids. Return the liquid to the pan and simmer, uncovered, to reduce it slightly. Skim any impurities from the top. Add the orange juice to the pan with the reserved solids and check the seasoning. Serve with couscous or rice and a salad.


RECIPE Neil Perry PHOTOGRAPHY Earl Carter STYLING Sue Fairlie-Cuninghame


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