Sticky Orange Duck

This recipe is so simple but such a delicious meal that looks like you’ve put a lot of effort into. It’s inspired by a classic French Bigarade sauce and Chinese orange chicken. A real crowd pleaser and a brilliant way to create your own Chinese fake-away.

March 29, 2021
: 4
: 15 min
: 1 hr 55 min
: 2 hr 10 min
: Moderately Easy


  • 1 Dukeshill free range duck, room temperature
  • 130g plain rice
  • 2 spring onions, thinly sliced
  • Black sesame seeds, for garnish
  • 3 large pak choi
  • 3 large oranges, juiced and zest of 1
  • 2 tbsp honey
  • 3tbsp light brown sugar
  • 3 tbsp soy sauce
  • 2 inches of ginger, grated
  • 2 star anise
  • Step 1 Preheat oven to 160 fan.
  • Step 2 Pat the duck dry with paper towels. Prick the skin of the duck all over, try not to penetrate the meat though.
  • Step 3 Heat up the glaze in a saucepan over a moderate heat and allow to simmer until it becomes a syrupy consistency. You want it to be thick enough to cling onto the duck.
  • Step 4 Place duck in oven for 1hr 20 minutes, cover with foil after 1hr if the duck glaze is getting too dark.
  • Step 5 Whilst duck is resting, boil the rice for 15-20 min and pak choi for 3 min.
  • Step 6 Serve with a sprinkling of the sliced spring onions and black sesame seeds.
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