Name: Roast duck with orange and rhubarb
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 4
Ingredients: 2 kg duck, cut into 8 pieces on the bone; 180 gm rhubarb, cut into 3cm pieces; 60 gm white sugar; 220 ml freshly squeezed orange juice (from about 2 oranges); 10 sage leaves, plus extra to serve

Roast duck with orange and rhubarb

Rodney Dunn recipe for roast duck with orange and rhubarb.

Serves 4

Prep

10M

Cook

1H 10M

Total

1H 20M

Skip to Recipe

There’s something majestic about duck, yet many people shy away from cooking it. Duck is in fact rather easy to cook. To balance the fat, acidic fruits such as orange and rhubarb are always perfect partners.

Ingredients

2 kg duck, cut into 8 pieces on the bone

180 gm rhubarb, cut into 3cm pieces

60 gm white sugar

220 ml freshly squeezed orange juice (from about 2 oranges)

10 sage leaves, plus extra to serve

Method

Main

1.Preheat oven to 200C. Place a wire rack in a roasting pan, sit duck on top and roast until duck begins to brown (35-40 minutes).

2.Pour fat from pan and place duck in pan without rack. Combine remaining ingredients, season to taste, pour mixture over duck and continue roasting until duck is falling from the bone (30 minutes). Serve topped with extra sage.

Drink Suggestion: Lively young frappato from Sicily. Drink suggestion by Max Allen
Notes

Styling by Emma Knowles

Styling by Rodney Dunn

Ingredients

Method

Main

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