Roast crispy duck with orange and star anise

A delicious alternative to roast turkey this Christmas.


  • 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)


  1. Zest and squeeze the oranges, retaining the husks.
  2. Put the husks of orange and the thyme into the cavity of the duck.
  3. Rub the sea salt into the skin.
  4. 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.
  5. Leave the rest for 10 min before carving.
  6. For the sauce:
  7. Heat the sugar in a sauce pan until it forms a brown caramel.
  8. Add the vinegar and simmer over a low heat.
  9. When the mixture starts to caramelise, add the orange juice, star anise and gravy.
  10. Simmer until the sauce reaches the desired thickness, then strain, season and add the orange zest.


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