Poultry with a European passport

Roasted duck in oranges and ginger

Duck meat goes well with oranges and other sweet and sour fruits. Whole roasted duck is a dish that looks impressive on the table at special occasions such as family celebrations and social gatherings.


  • 1 duck (whole carcass)
  • 3 oranges
  • 3 teaspoons of cumin seeds
  • 3 teaspoons of dried marjoram
  • 2 teaspoons of dried thyme
  • 1 onion
  • 2 tablespoons of oil, salt and pepper

Orange and ginger sauce:

  • 1/2 glass of orange juice
  • 1/4 glass of brown sugar
  • 2 tablespoons of white wine vinegar
  • 2 tablespoons of finely chopped ginger root
  • 1/4 melted duck fat
  • 2 tablespoons of potato starch


  1. Wash the duck, dry it with a paper towel. Mix spices and herbs: cumin, thyme and marjoram in a separate dish;
  2. Rub the duck inside and outside with salt, pepper and mixture of spices and herbs;
  3. Blanch the oranges in boiling water and then cut them with the peel on into eight pieces;
  4. Peel the onions and cut them into pieces;
  5. Stuff the duck with the mixture of oranges and onions, sprinkle with oil, tie the legs to keep the stuffing inside. Puncture the duck skin on the chest and legs with a toothpick;
  6. Cover the marinated and stuffed duck with foil and refrigerate for a few hours or overnight;
  7. An hour before roasting, take the duck out of the fridge and place it in a baking pan or heatproof dish. Preheat the oven to 230°C. Roast the duck covered for 30 minutes, then reduce the oven temperature to 175°C and roast for another 1.5 hours;
  8. Drain the fat melted while roasting the meat;
  9. Put the brown sugar in a saucepan with a thick bottom and heat up to caramelise it;
  10. Pour in the orange juice and stir until the caramel melts in the juice again;
  11. Add wine vinegar, ginger and 1/4 of the melted duck fat. Cook everything for a few minutes until the sauce is slightly reduced;
  12. Add the potato starch by sieving it through a sauce sieve and stir well;
  13. Take it off the heat when the sauce has thickened. If there are lumps in the sauce, strain it all through a sieve;
  14. Pour half the sauce over the duck and roast for 10 minutes. After that time, pour the remaining orange sauce over the duck again and leave the duck in the oven for another 15 minutes.