Brillo Cleaning Guide 10/19

Roast Duck & Orange Sauce

Serves: 2/4
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  • 1 duck weighing about 5 lb (2.3 kg)
  • 130g powdered sugar
  • 120g butter, softened
  • 60ml orange juice
  • 1 tsp cornstarch
  • 2 medium eggs, yolks only
Calories per serving: 615


  1. Preheat the oven to about 200°C (400°F, gas mark 6)
  2. Set aside the the duck giblets. Cut the duck in half by cutting either side of the backbone and through the breastbone.
  3. Then cut each half between the leg and breast to make four portions.
  4. Prick the skin of the portions several times with a metal skewer and then place them on a roasting rack in a roasting tin. Roast the duck portions for 1 hour.
  5. For the sauce:

    Combine all the ingredients in a saucepan and heat over a low heat. Cook for approx.10 minutes stirring constantly until the sauce is of a good consistency.
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