Slow-Cooked Citrus Duck
Slow-Cooked Citrus Duck
This slow-cooked citrus duck recipe draws inspiration from the classic French dish, duck à l’orange, celebrated for its refined blend of citrus flavours. By introducing the distinct aroma and flavour profile of Chinese five spice, this dish beautifully combines two different culinary traditions. The result is a satisfying meal where the duck stays exceptionally moist […]
Servings
6
Prep time
Cook time
Recipe
Dairy Free, Gluten Free
Ingredients
- 1 fresh or frozen duck (completely thawed if frozen)
- Sauce
- 1 brown onion, chopped
- ½ tbsp maple syrup
- 2 sticks celery, chopped
- Juice 1 orange
- 2 tsp concentrated organic vegetable stock
- Salt & pepper, to taste
- 500mL boiling water
- 1 tsp Chinese five spice
- Juice 1 orange
- 1 blood orange, quartered with skin on
- 1 orange, quartered with skin on
- 1 ruby grapefruit, quartered with skin on
- 1 tsp cracked black pepper
- 2 buk choy, sliced in half & steamed
Method
- Preheat oven to 160°C.
- Use a large, deep baking dish with a lid so duck fits lengthways. Alternatively, a large slow cooker may be used.
- Pat duck skin dry with paper towel and wipe out cavity.
- Place chopped onion and celery in base of baking dish and set duck on top.
- In a jug, combine vegetable stock, boiling water, Chinese five spice and orange juice. Mix then pour over duck.
- Arrange blood orange, orange and ruby grapefruit quarters around duck. Season with cracked black pepper.
- Cover duck with 2 layers of baking paper, then secure lid on dish.
- Bake in oven for 3 hrs.
- Remove duck from oven and increase temperature to 200°C.
- Transfer duck to a baking tray and return to oven for a further 30 mins or until skin is crispy and golden brown.
- While duck is browning, strain remaining cooking liquid into a clear bowl and discard solids.
- Allow liquid to settle so fat rises to top, then carefully spoon off and discard as much fat as possible.
- Pour remaining liquid into a saucepan and bring to a simmer. Add maple syrup and fresh orange juice, then simmer for 10-15 mins until sauce reduces and thickens slightly. Keep warm for serving.
- Remove duck from oven and transfer to a chopping board. Cut across duck into 3 sections. Then cut lengthwise down centre and remove backbone.
- Serve duck with cooked brown rice and steamed buk choy, drizzled generously with warm citrus sauce.
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