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)


  • Preheat your oven to 220° C.
  • Trim the excess fat from inside and outside the ducks at both ends. Keep some of the excess fat aside.
  • 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.
  • 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.
  • Rub salt and pepper onto the skin.
  • 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.
  • Turn down the oven to 180°C and leave to cook for a further 1 hour 20 minutes.
  • Melt the whiskey marmalade and brush evenly over the ducks and return to the oven for another 20 minutes.
  • 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.