Roast Duck with Star Anise and Tangerines
Duck and citrus is a pairing with real logic behind it: the bird is rich and fatty, and the acidity of oranges or tangerines cuts through that richness rather than just decorating the plate. French cooks built a whole classic dish, duck a l’orange, on exactly this idea; here tangerines and a spoonful of tangerine jam do the same work, while star anise adds a warm, faintly sweet spice. The stuffing is unusual in that it’s bread-based, not meat: breadcrumbs bound with grated apple, ginger, and egg, which soak up the juices as the duck roasts.
Small things that matter
- The duck must be bone-dry before it goes in the oven; damp skin steams instead of crisping.
- No need to sew the cavity shut — the stuffing is firm enough to stay put.
- Don’t discard the rendered duck fat. Strain it into a jar and refrigerate; it keeps for months and makes the best roast potatoes you’ll cook all year.
Roast at 200°C (400°F), which is hot enough to render the fat without drying the meat. Substitutions are easy: orange marmalade for the tangerine jam, half a teaspoon of dried ground ginger for fresh, or plain black pepper for the cayenne if you’d rather skip the heat. Those final five minutes under the broiler are what give you the golden, crackling skin, so don’t skip them. Serve right away, ideally with potatoes roasted in that reserved duck fat.
Part of Ukrainian cuisine — 301 more recipes in the section.
You might also like
Ingredients
Instructions
With a sharp knife, trim the excess fat from the duck. Set the bird in a colander and pour a stream of hot water over it to rinse away the last of the loose fat. Pat the duck dry with a towel and let it air-dry for 30 minutes; it should be completely dry.
Combine the breadcrumbs with the finely chopped or grated ginger. Add half a teaspoon each of cayenne pepper, cinnamon, and nutmeg, and rub everything together well. Grate the apple (you can leave the skin on) and mix it into the bread mixture. Season with salt and pepper.
Crack the eggs, beat them lightly with a fork, and mix with 2 tablespoons of the jam or preserves. Stir this into the bread mixture; it should come together into a dense, slightly sticky mass.
Stuff the duck with the filling; this is easier to do by hand than with a spoon. There is no need to sew up the opening, as the stuffing is firm enough that it will not fall out during roasting. Rub the outside of the duck with salt and pepper. Place it on a baking tray along with the star anise pods.
Preheat the oven to 200 degrees. Roast the duck for 30 minutes, then take it out and drain off the fat.
Brush the duck with the remaining jam or preserves. Pour 150 ml of water onto the tray and arrange the tangerine halves, skin on, around the duck. Return the tray to the oven and roast for another 20 minutes.
Take the tray out of the oven. Carve the duck with a sharp knife and squeeze the juice from the tangerines over the top.
Reassemble the duck on the tray and place it under the broiler (or on the top rack of the oven) for about 5 minutes, until it is nicely browned and golden. If the duck is young and tender, this is plenty, and it is ready to serve.
Reviews
There are no reviews yet.