Baked Duck with Honey Orange and Rosemary Spice

Baked Duck with Honey Orange and Rosemary Spice combines the sweetness of honey, the tangy citrus of orange, and the earthy rosemary notes to create a unique flavour profile.

To start, you’ll need to source some quality ingredients. Look for a duck that is free-range and organic, if possible. Additionally, make sure to choose an orange that is ripe and juicy. Finally, get fresh rosemary – dried herbs don?t have the same flavour as their fresh counterparts.

Begin by preheating your oven to 350?F (175?C).

If you want your baked duck to be crispy, prepare it by trimming any excess fat and patting it dry with paper towels.

But, if you want a juicy one, you can retain the duck as is.

Place it in a roasting pan lined with aluminum foil and season it generously with salt, pepper, and rosemary powder (or leaves).

Once seasoned, rub two tablespoons of honey over the entire surface of the duck before squeezing orange juice over it as well.

Or, you can also do this method: In a small saucepan, melt the butter and honey together over low heat. Add the fresh orange juice and stir well.

For best, add orange slices to let the flavour go with the duck fat.

Then add one tablespoon of chopped rosemary leaves to the top surface of the bird before placing it in the oven for 1 hour 15 minutes or until its internal temperature reaches 165?F (74?C).

Once cooked, allow your baked duck to rest for 10 minutes before carving it into individual portions. Garnish each plate with orange wedges and extra rosemary sprigs if desired when ready to serve.

The result is a tender baked duck (or crispy, if you desire!) with a sweet glaze on top that pairs perfectly with sides such as mashed potatoes or roasted vegetables.

A beautifully roasted duck with citrusy sweetness and herb-infused flavour—perfect for a special occasion or Sunday roast.

Baked Duck with Honey Orange and Rosemary Spice

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: MainCuisine: AustralianDifficulty: Difficult

Servings

Adjust servings

+

–

4

servings

Prep time

15

minutes

Cooking time

1

hour 

45

minutes

Calories

490

kcal

Total time

2

hours 

Cook Mode

Keep the screen of your device on

Ingredients

• 1 whole duck (approx. 2kg), thawed if frozen

• 2 oranges (1 sliced, 1 juiced)

• 3 tbsp honey

• 3 garlic cloves, crushed

• 1 tbsp fresh rosemary, chopped

• 1 tsp ground cinnamon

• Salt and pepper, to taste

• 1 tbsp olive oil

Directions

• Preheat oven to 180°C (160°C fan-forced).
• Pat duck dry with paper towel. Prick the skin all over with a skewer (avoid piercing meat).
• In a bowl, mix orange juice, honey, garlic, rosemary, cinnamon, olive oil, salt and pepper.
• Stuff duck cavity with orange slices. Place duck in a roasting pan.
• Brush duck all over with marinade mixture.
• Roast for 1 hour and 45 minutes, basting every 20–30 minutes with pan juices.
• If duck browns too quickly, cover loosely with foil.
• Rest for 10–15 minutes before carving.
• Serve with roasted vegetables or a fresh green salad.

Notes

• For crispier skin, increase oven to 200°C for the last 10 minutes.
• Use leftover drippings for a flavourful pan sauce or gravy.
• Pairs beautifully with a glass of dry rosé or pinot noir.
• Store leftovers in fridge for up to 3 days or freeze for 1 month.
• Substitute rosemary with thyme for a different herb note.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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