Roast duck with orange and berry sauce

Roast duck with orange and berry sauce

By 12/12/2014

Sooo.. what's going to be on your Christmas menu this year? Are you going for the classic roast turkey, roast goose or something totally different?

Duck can be a good choice too; its dark meat is very succulent and moist with plenty of flavour and it is not that different than roasting a chicken after all.

Most people associate duck with orange because really (at least in my opinion) there is no better match for this type of meat; it is quite rich and filling and the sharpness and sweetness of the orange cuts the fat very well.

I made a berry sauce to go with it as it is festive and goes well with the meat too.

  • Prep Time : 30 minutes
  • Cook Time : 2h 00 min



Stuff the duck with the onion, the rosemary, sage leaves, 1 orange, the peel of one orange and the bay leaves.

stuffing duck

Seal with two toothpicks. Prick the skin with a fork around the legs, rub with salt and pepper and olive oil all over the skin (you can use butter if you prefer). Place the duck on a rack over a roasting tray then put it in the hot oven at 200 C - 392 F for 30 minutes. Peel the potatoes, put them in a pan covered with cold salty water and boil them for 8-10 minutes. Drain.

sealing with toothpicks

Remove the duck from the oven and drain off the excess fat; remove the rack and pour a dash of white wine over the bird and the juice of half an orange, drizzle the honey and place some orange slices over the breasts.

drizzling honey

Scatter the potatoes around the duck, stir them into the fat,Β  sprinkle them with salt and return to the oven lowering the temperature to 180C - 356 F. Roast for 1 hour and 10 minutes or until the skin is crisp and golden brown. Drizzle with white wine from time to time and turn the potatoes so they will roast evenly.

preparing duck

Make the berry sauce by cooking the berries with the juice of 2 oranges and 200 g of sugar. Leave a handful of raspberries aside. Add the zest of one orange and cook for about 15 minutes add the remaining raspberries during the last 2 minutes of cooking so they will retain their shape and they will look good on the table.

making berry sauce

When cooked remove from the oven, seal tightly with tin foil and set aside to rest for 15 minutes before serving.

Serve the duck with the berry sauce and cooked vegetables.

Roast Duck with Orange

If you like gravy you can make it up using the fat the duck has released during cooking.

Roast Duck with Orange

berry sauce

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14 Responses to Roast duck with orange and berry sauce

  1. Angie@Angie's Recipes

    Alida, this is so christmasy and delicious! Honey gives the duck such a glorious look!

  2. gloria

    This duck look absolutely beautiful Alida!!
    un bacio!

  3. Dottie Sauchelli Balin

    Dear Alida,
    Absolutely outstanding!!! What a beautiful dish this is, a perfect Christmas dinner! I have always loved duck. We used to go out for New Years Day to a restaurant with the whole family every year, and duck with orange was my choice of meal to have. You are correct the orange and duck are a perfect marriage. Your berry sauce looks so sweet and delicious, another wonderful added part of this meal. I really enjoy your tutorials and they show us every step. The finished duck looks amazing on such a beautiful plate. Great Job…Thanks for sharing this with us…Have a wonderful weekend!
    πŸ™‚ Dottie

    • Alida

      Thank you Dottie, we loved this for dinner last night and my children too. Have a nice weekend x

  4. la cucina di Molly

    Che splendido piatto natalizio, mi piace molto l’ anatra con quella salsa ai frutti di bosco, bravissima! Un abbraccio e buona domenica!

  5. Fiver Feeds

    Wow, this looks delicious! I’ll have to try this…soon! πŸ™‚

    • Alida

      Thank you!

  6. Alida

    Wow sounds delicious. Enjoy πŸ™‚

  7. Mila

    Io adoro le tue ricette perchè sono al di fuori delle solite che si cucinano da queste parti. Questa per esempio è stupenda!!!!

    • Alida

      Sei molto gentile. Grazie Mila πŸ™‚

  8. Louise

    Would you believe I still haven’t decided on Christmas dinner, Alida. I’ll have to check with Marion about Duck. Last year we had Prime rib which was oh so yummy!!! However, your Duck looks gloriously delicious!!! Love that Berry Sauce!

    Thank you so much for sharing, Alida…

    • Alida

      Rib is also delicious. I often has them in Italy during the summer on the barbecue. They are just so irresistible!

  9. Pingback: Italian Lemons and Oranges juicy and perfumed | My Little Italian Kitchen

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