Celebrate the holidays in style with a Christmas Spiced Orange Roast Duck recipe that is sure to become the star of your Christmas dinner. This elegance dish features succulent duck roasted to golden brown perfection, infused with festive flavours and aromatic spices. The tender meat is beautifully complimented by a rich orange glaze, offering a citrusy brightness that balances the deep, savoury notes of the duck. With crispy skin seasoned with Maldon Sea Salt flakes and a warming blend of Christmas spices, this roast duck promises a memorable dining experience, perfect for special occasions!
The combination of orange and spices elevates the natural richness of the dusk, creating a dish that’s both indulgent and full of holiday spirit. You can make the glaze with freshly squeezed oranges (we used clementines), caramelized shallots, and a hit of cinnamon to enhance the duck’s succulent meat, while the crispy skin adds an irresistible crunch. Try adding a pinch of star anise to bring a sophisticated flavour to the dish! Whether you’re hosting a family gathering or a festive dinner party, this spiced roast duck recipe is a showstopping centrepiece that captures the warmth and comfort of Christmas in every bite.
How to Roast Duck Perfectly
Roasting duck perfectly involves ensuring the skin is crispy while keeping the meat
tender and succulent. Start by patting the skin dry and rubbing Maldon Smoked Sea Salt
into it. Place the duck breast side down initially to allow the fat to render out, ensuring a
crispy skin as it roasts evenly. Always keep an eye on it and baste regularly to maintain
moisture.
Making the Christmas Spiced Orange Roast Duck
Prepare the Ingredients:
Preheat your oven to 180°C. Pat dry the skin of the duck and rub 1 tsp of Maldon
Smoked Sea Salt into it. Peel and halve the banana shallots and set aside. Halve the
clementines and prepare your potatoes for roasting.
Roast the Duck:
Place the duck breast side down in a roasting tin with the shallots and roast for 1 hour.
While the duck is roasting, boil the potatoes until tender and set aside to steam and
fluff.
Turn and Season the Duck:
After 1 hour, drain off the fat (reserving for the potatoes). Carefully turn the duck breast
side up, surround it with 3 halved clementines, a cinnamon stick, and bay leaves.
Continue roasting for another hour, basting occasionally.
Crispy the Potatoes:
In a separate roasting tin, roast the potatoes in the reserved duck fat, seasoning with
Maldon Smoked Sea Salt. Ensure they are crispy and golden brown.
Create the Glaze:
In the final stages of cooking the duck, reduce the juice of the remaining 3 clementines
in a small pan. Add honey and Seville orange marmalade and simmer until it forms a
sticky glaze. Brush this over the duck and roast for the final 10 minutes.
How to Make Christmas Spiced Orange Roast Duck
- Preheat oven to 180C. Pat the skin of the duck dry and rub 1tsp of the Maldon Sea Salt into the skin. Place the bird breast side down in a roasting tin with the shallots and roast for 1 hour.
- While this is roasting, peel and halve any large potatoes. Place them in a pan of water and boil them for 8 minutes, or until a knife can be inserted. Then tip the potatoes into a colander in the sink and allow them to steam. Shake the colander a little to fluff up the potatoes and then set aside.
- After 1 hour, drain off all the fat reserving it to cook your potatoes in! Then carefully lift and turn the duck in the tray. Surround it with 3 clementines, halved, the cinnamon and bay and return to the oven for a further one hour (keep watching and basting).
- Meanwhile, roast the potatoes in the duck fat adding a good pinch of Maldon Sea Salt.
- Before the end of the cooking, add the juice of the 3 remaining clementines to a small pan and simmer until reduced by half, then add the honey and marmalade. Brush the duck with the sticky glaze and return to the oven for the final 10 minutes.
- Serve the duck with the roast potatoes, braised red cabbage and sprouts.
Can You Freeze Cooked Duck?
Yes, you can freeze cooked duck. Once fully cooled, wrap the duck tightly in foil or
plastic wrap and then place it in a freezer-safe bag. It can be stored in the freezer for up
to 3 months. Thaw in the refrigerator before reheating.
Marmalade Glaze for Duck
A marmalade glaze adds a sweet and tangy dimension to roast duck. Reduce the
clementine juice until it thickens slightly, then stir in honey and Seville orange
marmalade. Brush over the duck in the final stages of roasting for a glossy and
flavourful finish.
