Portakal Soslu Ördek – Duck in Orange Sauce

Roast Duck has always had an association with orange sauce and adds piquancy to the richness of the meat. Our sauce uses marmalade and port wine to make a refreshing tangy and sweet accompaniment.

Portakal Soslu Ördek - Duck in Orange Sauce
  • 1 x 2 - 2.25 kg whole duck
  • 1 cup chicken stock or broth
  • 5 tablespoons orange marmalade (divided - 2 tablespoons for duck, 3 tablespoons for sauce)
  • 5 tablespoons of port wine (divided - 2 tablespoons for duck, 3 tablespoons for sauce)
  • juice of ½ orange
  • juice of ½ lemon
  • zest of 1 orange
  • zest of 1 lemon
  • 2 cloves garlic, crushed
  • 1 teaspoon ground coriander
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons salt
  • 2 tablespoons duck fat (from roasting rack during cooking)
  1. Preheat oven to 220°C.
  2. Clean the duck thoroughly and pat completely dry (inside and outside) with paper towels (don't rub the duck, pat it dry)
  3. With a sharp knife, cut through the skin, across the duck, at 5cm intervals, on both the back and breast (similar to the cuts you put in a pork roast to make crackling).
  4. Combine the salt and pepper in a small bowl and rub over the duck, both inside and outside.
  5. In a separate bowl, put 2 tablespoons each of port wine and orange marmalade and stir to combine.
  6. Place the duck on a rack in a roasting dish and brush each side of the duck. (see notes)
  7. Put roasting dish with duck into the preheated oven. Cook for 20 minutes then reduce the heat to 175°C and cook a further 45 minutes.
  8. Remove roasting dish from the oven. Carefully remove the duck from the rack and spoon out 2 tablespoons of the duck fat into a small bowl.
  9. After turning the duck (with the help of kitchen tongs) put the roasting rack back into the oven and cook for a further 45 minutes.
  10. Remove from the oven and transfer the duck to a platter and cover and seal with aluminium foil. Allow to rest for 20 minutes while you make the sauce.
To prepare the sauce
  1. In a saute pan of appropriate size, put the 2 tablespoons of the fat you removed from the roasting dish, add the crushed garlic and ground coriander. Cook over a low heat for 2 minutes, stirring occasionally.
  2. Increase the heat to medium-high and pour in the chicken stock.
  3. While stirring add the lemon and orange juices and zests and the remaining marmalade.
  4. Stir until boiling then reduce heat and pour in the 3 tablespoons of port wine.
  5. Simmer for 15 minutes, stirring occasionally.
  6. Remove from the heat and pour the sauce through a sieve to remove any solid material.
To serve
  1. Slice or cut the duck as desired and serve with the orange sauce and Chestnut Rice

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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