Ingredients

How to make it

  • 1 Preheat oven to 220°C (425°F/ Gas 7). Using a fork, pierce duckling all over, except breast area. Rub skin with allspice and sprinkle with salt and pepper. Place duckling on a rack, over a roasting tin. Cook for 15 minutes. Reduce oven temperature to 190°C (375°F/Gas 5) and cook for a further 1 hour.
  • 2 Pare thick strips of rind from the orange. Squeeze juice and reserve. Peel clementines, leaving them whole. Melt butter in a small saucepan. Add orange rind, cinnamon sticks and whole clementines and cook for 1 minute. Place clementines and orange rice around the duckling and pour over remaining butter. Return to oven for a further 45 minutes.
  • 3 Pour reserved orange juice and the cranberries in the butter pan. Simmer gently for about 10 minutes, until cranberries pop.
  • 4 Transfer duckling, clementines and orange peel to a warmed serving dish and keep warm. Drain off fat from roasting tin, then add cranberries and juice, sugar, vinegar and Cointreau. Bring to the boil, stirring. Season with salt and pepper to taste.
  • 5 Spoon cranberries around duckling and garnish with parsley. Serve with the gravy.

Reviews & Comments 3

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  • MistressMaddie 10 years ago
    Perhaps this will be the recipe that makes my husband finally understand the amazing that is duck!
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  • BMikel 10 years ago
    thanks impssweetp! great to hear that you like it. I hope you will try it one day.
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  • impssweetp 10 years ago
    I don't just like it; I love it.. Great directions - clear and concise. Great post.
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