Seville Orange and Sage Roast Duck

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Over 2 Hrs. Over 2 Hrs.
SERVES
4-6 4-6
Seville Orange and Sage Roast Duck
Add a touch of elegance to the dinner table with this crispy roast duck, glazed with a Seville orange marmalade.
Main INGREDIENTS
  • Meat
FOR THIS RECIPE WE LOVE TO USE
Ingredients
Method

Ingredients

  • 2.3kg whole duck, giblets removed
  • Sea salt, to season
  • 15ml olive oil
  • Red onions, 4 quartered
  • Half a head of garlic
  • 20g fresh sage
  • 1 x 300g jar Seville orange marmalade
  • Method

  • 1
    The night before you cook your duck, it's best to take it out of the packaging and rinse the bird. Pat the duck dry with a kitchen towel and place it on a cooling rack over a baking tray. Allow it to air dry in the fridge overnight.
  • 2
    The next day, preheat your oven to 220°C/ 210°C fan oven.
  • 3
    Massage a generous pinch of salt over the skin and drizzle a little bit of olive oil. Place the duck, breast side up in a Le Creuset 29cm Signature Oval Casserole and roast for 20 minutes.
  • 4
    Remove from the oven and reduce the oven temperature to 180°C. Place your garlic, red onions and half of the sage leaves under and around the duck in the casserole and return it to the oven to cook for 1 hour with the lid on.
  • 5
    Decant the marmalade into a small saucepan and bring to a simmer, allowing it to heat through. Remove the lid of your casserole and roast the duck for another 30 minutes. Then using a basting brush, glaze the duck with half of the marmalade. Return the duck to the oven for 20 minutes uncovered.
  • 6
    Remove again and carefully arrange the remaining sage leaves along the surface of the duck breasts to create a beautiful pattern. Baste the duck with more marmalade and roast for 10 minutes.
  • 7
    Allow the duck to rest for 20 minutes before carving and serving.