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Slow-roast duck with orange

A long slow roast means intense flavours of orange, game and brandy.

By Rodney Dunn
  • 20 mins preparation
  • 4 hrs 30 mins cooking plus cooling
  • Serves 4
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Slow-roast duck with orange
This dish is about getting as much orange flavour into the duck as possible. The orange salt can be made ahead of time - it keeps for ages in an airtight jar. Use it to season roast meats, winter soups and braises.


  • 1 duck (about 2.3kg)
  • For drizzling: olive oil
  • 1.5 kg King Edward potatoes, scrubbed and coarsely chopped
  • 3 tbsp duck fat
  • 250 ml chicken stock (1 cup)
  • 150 ml freshly squeezed orange juice
  • 1 tbsp brandy or Cognac
  • 2 oranges, segmented, plus finely grated rind of 1 orange
Orange salt
  • Thinly peeled rind of 2 oranges
  • 40 gm sea salt flakes (⅓ cup)


  • 1
    For orange salt, preheat oven to 100C. Place orange rind on a wire rack placed over an oven tray and bake until rind is dried and crisp (2½-3 hours). Cool, then finely grind in a spice grinder or mortar and pestle. Add salt and grind to combine. Set aside.
  • 2
    Increase oven to 180C. Rinse cavity of duck under cold running water and pat dry with absorbent paper. Drizzle with a little oil and season skin and cavity with orange salt. Place duck on a wire rack placed over a roasting pan and roast until skin is golden (1 hour).
  • 3
    Meanwhile, combine potato and duck fat in a separate roasting pan, season to taste and roast until golden and crisp (1 hour). Remove from oven and set aside.
  • 4
    Reduce oven to 150C and roast duck until flesh is tender when pierced with a knife (1½ hours). Return potatoes to oven for last 15 minutes of cooking to warm through.
  • 5
    Meanwhile, boil chicken stock and orange juice in a saucepan over high heat until reduced by half (8-10 minutes), add brandy and ignite with a match (be careful of flames). Stir in orange segments and rind and season to taste. Spoon over hot duck and potatoes and serve with extra orange salt.


Drink Suggestion: Spicy red Côtes du Rhône or McLaren Vale grenache blend. Drink suggestion by Max Allen

  • undefined: Rodney Dunn