• 4 oranges
  • 1 bunch thyme
  • 1 duck ( 1.5- 2 kg)
  • 2 tblsp sea salt
  • 65 g brown sugar
  • 100 ml red wine vinegar
  • 1 tblsp star anise
  • 2 cup gravy (stock cube or granules will do fine)


  • Zest and squeeze the oranges, retaining the husks.
  • Put the husks of orange and the thyme into the cavity of the duck.
  • Rub the sea salt into the skin.
  • Preheat the oven to 170°C. Place duck on a wire rack in a deep roasting tray and roast in the oven for about 1 ½ hours.
  • Leave the rest for 10 min before carving.
  • For the sauce:
  • Heat the sugar in a sauce pan until it forms a brown caramel.
  • Add the vinegar and simmer over a low heat.
  • When the mixture starts to caramelise, add the orange juice, star anise and gravy.
  • Simmer until the sauce reaches the desired thickness, then strain, season and add the orange zest.