Roast Duck with orange whiskey glaze

A great festive recipe from Paul Flynn for Lidl


  • 2 deluxe fresh whole irish ducklings
  • 3 tblsp deluxe orange whiskey marmalade
  • 500 ml water
  • salt and pepper
  • fresh herbs; thyme, bay or sage
  • *luxury fruit and nut stuffing* (optional, see recipe on rté food)


  1. Preheat your oven to 220° C.
  2. Trim the excess fat from inside and outside the ducks at both ends. Keep some of the excess fat aside.
  3. Gently score the skin of the ducks to allow some of the fat to run out during cooking, about 4 cuts per breast will do.
  4. If using the stuffing, put it into the cavities but don’t overstuff or compress it too much as this will result in a heavy stuffing. Place a little of the excess fat at the mouth of the cavities to keep the stuffing from drying out.
  5. Rub salt and pepper onto the skin.
  6. Put the herbs and the water into a deep roasting tray, place a wire rack securely on the tray and the ducks on the rack, then place in the oven for 10 minutes.
  7. Turn down the oven to 180°C and leave to cook for a further 1 hour 20 minutes.
  8. Melt the whiskey marmalade and brush evenly over the ducks and return to the oven for another 20 minutes.
  9. When the ducks are glazed and golden, remove and keep warm. It is important to let the ducks rest for approximately 15 minutes before carving.


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