Roast Duck with Citrus Glaze

Servings 4 people
Difficulty Beginner
Total Time 2 hours

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INGREDIENTS

  • 2 oranges' juice and zest
  • 100ml honey
  • ½ cup chicken stock
  • 50g butter
  • 1 cinnamon stick
  • 1 tsp Hinds Spices Cayenne Pepper
  • 1 tsp Hinds Spices Cinnamon
  • 1 whole duck
  • 1 Tbsp Hinds Spices Chicken Spice
  • 2 oranges, cut into quarters
  • 700g baby potatoes
  • 10 baby onions, peeled and halved
  • 3 sprigs fresh rosemary
  • 300g tender stem broccoli

METHOD

  • Preheat the oven to 180°C.
  • Place the orange juice, zest, honey, chicken stock, butter, cinnamon stick, Hinds Spices Cayenne Pepper and Hinds Spices Cinnamon into a small pot and bring to a gentle simmer for 5 minutes. Remove and set aside.
  • Rub the Hinds Spices Chicken Spice over the duck and place into a deep-sided roasting tray. Toss the orange quarters, baby potatoes, baby onions and fresh rosemary around the duck and pour over the orange glaze.
  • Roast for 90 minutes or until the duck is golden and cooked through. Remove the duck and vegetables and place into a serving dish. Pour the sauce into a small pot and simmer gently for 5–10 minutes until reduced and thickened. Serve the duck and vegetables with blanched tender stem broccoli and the duck sauce.