Roast Duck with Citrus Glaze
Servings 4 people
Difficulty Beginner
Total Time 2 hours COOK MODE
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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.