Roast Duck with Spicy Orange Glaze

Roast Duck with Spicy Orange Glaze

Spoil your family and friends with an Asian-inspired feast of roast duck. Serve with plenty of boiled rice and steamed gai lan greens.

Roast Duck with Spicy Orange Glaze Recipe

Serves 4


1.8kg whole duck

1 blood orange, chopped

1 tbsp rice wine

½ tsp five spice

5cm piece ginger, sliced

juice of 1 orange

1 garlic clove, sliced

gai lan, to serve

jasmine rice, steamed, to serve


¼ cup caster sugar

¼ cup rice-wine vinegar

3 tbsp rice wine

1 tbsp chilli paste

½ tsp five spice

2 star anise

2 tbsp blood-orange marmalade


Preheat oven to 180°C. Place duck in a large bowl and pierce skin all over with a skewer.

Pour over boiling water and let stand for 30 seconds. Remove from the water and pat dry.

Place blood-orange pieces, rice wine, five spice, ginger, and garlic in a small bowl and mix to combine. Place mixture in the cavity of the duck and truss with a wooden skewer.

To make the glaze, place sugar, vinegar, rice wine, chilli paste, five spice, star anise, and marmalade in a saucepan over medium heat. Stir until sugar dissolves and simmer for 3-4 minutes, or until glaze begins to thicken to a syrupy consistency.

Place duck into a roasting pan and pour orange juice and ½ cup water into the base. Roast for 30 minutes.

Remove duck from oven and baste with glaze. Return to oven and cook for an additional 40 minutes, basting every 10 minutes until the duck is golden.

Remove from oven and let duck rest for 10 minutes. Transfer to a serving platter and carve. Reserve 2 cups duck meat for lunch tomorrow.

Serve duck with extra glaze, gai lan, and steamed jasmine rice.

Smart Tip:

Shredded Duck Salad

You can use leftover Roast Duck with Spicy Orange Glaze to make Shredded-Duck Salad with Coconut Ginger Dressing for lunch tomorrow




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