Port, Shallot And Orange Roasted Duck – a delicious recipe with duckling, salt, oranges, shallots, cloves, cinnamon sticks. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 200u00b0F. Wash the duck thoroughly inside and out; pat dry with paper towels
2
Weigh the duck to calculate the cooking time (30-35 mins per 1lb). Place duck on a wire rack in large, deep roasting pan. Pour 2 kettles of boiling water all over the duck. Rub skin all over with salt. Using a skewer or sharp knife, pierce either side of the breast twice between the thigh.
3
Drain the roasting pan. Return the duck on wire rack to the roasting pan. Roast for required time. Toss the oranges, shallots, cloves and cinnamon sticks in a large bowl.
4
Forty-five mins before the end of cooking, remove rack; drain off some of the fat. Add oranges, shallots, cloves and cinnamon to pan around duck; toss in the juices. Heat the honey and port in a small pan. Pour over the duck. Return to the oven for final 45 mins.
5
Serve the duck with the oranges and shallots arranged around. Garnish with parsley.
181
kcal
Calories
1
g
Fat
56
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 None oven-ready duckling (5 lbs), 1 tbsp salt, 2 None oranges, thickly sliced, 12 oz shallots, peeled, and more.
Yes, Port, Shallot And Orange Roasted Duck falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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