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Roast Duck

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1 domestic duck, about 1.75-2.25 kg/4-5 lb
5 ml/1 teaspoon salt
2.5 ml/ teaspoon black pepper
5 ml/1 teaspoon dry mustard
5 ml/1 teaspoon garlic powder
2.5 ml/ teaspoon dried sage
1 onion, quartered
30 ml/2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, finely chopped
1 stalk celery, finely chopped
1 bay leaf
30 ml/2 tablespoons Worcestershire sauce
120 ml/4 fl oz orange juice


Serves: 4


Remove the neck and organs from cavity of the duck, and save for another use. Mix together the spices in a small bowl. Rub the duck inside and out with the spice mixture. Put the quartered onion in cavity, to draw any off-flavours, then put the duck on rack in a roasting tin, to allow fat to drain off.

In a frying pan over medium heat, heat the oil. Sauté the chopped onion, garlic, celery and bay leaf until the vege­tables are wilted, about 5 minutes. Add the Worcestershire sauce and orange juice, and heat just until mixture comes to the boil. Pour over the duck.

Roast the duck at 180°C/350°F/Gas Mark 4 for 20 minutes per pound, basting occasionally with pan juices.

OVEN TEMPERATURE:- 180C/350F/Gas Mark 4

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