Duck á L’Orange©


  • 2 duck breasts (14oz-397g)
  • Zest of 3 large oranges
  • Juice of 3 large oranges
  • 2 garlic cloves (minced)
  • 1 teaspoon dried thyme
  • 5.6oz-160g honey
  • Black pepper
  • Pinch of salt
  • 1 chicken dry crumble stock cube
  • 1 teaspoon cayenne pepper
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon ground cardamom (pod skin removed, ground the insides)


  1. Score the duck across the skin and leave to rest to room temperature for 10 minutes. Season with salt and pepper. Meanwhile, pre-heat oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven
  2. In a large mixing bowl, combine the honey orange juice, cayenne pepper, stock cube, red wine vinegar, ground cardamom, orange zest, garlic and thyme to a small saucepan and bring to a boil. Reduce the heat to simmer and cook for 5-10 minutes until the sauce has thickened a little. Set to one side
  3. When ready to proceed, heat a large dry frying pan over a high heat. Once hot, place the duck breast skin side down into the pan and sear for 4 minutes. Turn the breasts and cook for a further 1 minute. Pour away the fat and transfer the duck breasts to the roasting rack and pop into the oven for 4 minutes
  4. Remove the duck from the oven and brush the marinade over the top and sides generously. Pop back into the oven for a further 4 minutes. Remove the duck again and glaze a second time and pop back in the oven for 5 minutes. Finally, remove the duck one last time, glaze generously and pop back in the oven for the last 5 minutes.
  5. Remove the duck from the oven, check the internal temperature using a meat thermometer for a reading of at least 165˚F /74˚C. Set to one side and rest for 5 minutes before serving

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