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Roast Duck with Orange, Soy and Ginger

by . Featured in AT MY TABLE

Introduction

In How to Eat, I had a method for cooking roast duck that involved poaching them on the stove, letting them cool and then roasting them in a hot oven. It worked, giving tender meat and fantastically crisp skin, but I am far happier with this method, which dispenses with any wrangling of ducks in boiling water. I still take a two-stage approach, but it’s all low-effort, if not no-effort, and the result is meltingly soft meat and superb quackling. You need add nothing to the duck as it cooks, as both meat and sauce - an aromatic broth of a gravy - provide all the flavour that’s required.

In How to Eat, I had a method for cooking roast duck that involved poaching them on the stove, letting them cool and then roasting them in a hot oven. It worked, giving tender meat and fantastically crisp skin, but I am far happier with this method, which dispenses with any wrangling of ducks in boiling water. I still take a two-stage approach, but it’s all low-effort, if not no-effort, and the result is meltingly soft meat and superb quackling. You need add nothing to the duck as it cooks, as both meat and sauce - an aromatic broth of a gravy - provide all the flavour that’s required.

Image of Nigella's Roast Duck
Photo by Jonathan Lovekin

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What 6 Others have said

  • I was going to do this for New Year but here it is late February! I’m very happy the duck is in the oven for it’s first cook. Thank you, very much, for the “cook's tip” regarding a quick sauté on the liver and deglaze with Brandy. Heavenly with a plain toast and glass of Brandy! I have a hunch if I had to choose a “last meal” this would be it!

    Posted by wildbill on 21st February 2019
  • Made this for Xmas. Duck was lovely both moist meat and crisp skin however sauce was not thick enough, which was strange and didn’t really work? Did I put too much wateror should I have reduced it further? Everything else was perfect!

    Posted by JFSfood on 26th December 2018
  • Tried this recipe today and it is the first time the duck turned out perfectly. Have tried many other methods, however this one is fool-proof and so easy. And the sauce? Outstanding!! I have a feeling the sauce would go well with Maui, or Korean style beef ribs too. Thank you Nigella!

    Posted by cookghs on 23rd December 2018
  • We did the duck recipe today from 'At my Table' absolutely superb.

    Posted by eam16 on 5th January 2018
  • I tried this recipe yesterday and it worked absolutely perfectly. I was bit hesitant because it seemed a rather unusual method but it was the best duck I've eaten for a long time - tender but with amazingly crispy skin and a sauce full of flavour. Thank you SO much, Nigella xx

    Posted by Goldilocks29 on 29th December 2017
  • My extended family meet up just before Xmas as we are all scattered around Australia on Christmas Day. So I thank you for this recipe, it was a show stopper as everyone said they had never eaten duck which was so moist. The sauce was a hit also, I am already getting requests for this again next Christmas. I did make sure that we all raised a glass to Nigella as thanks for the recipe.

    Posted by Dragonmum on 22nd December 2017
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