Roast duck with caramel-orange sauce

Roast duck with caramel-orange sauce

Here’s a gourmet idea for duck. Roasted in a sweet and sour caramel-orange sauce, served with red cabbage.


  • Sugar – 80 g
  • Black pepper – 1 pinch
  • Red cabbage – 0.5 head
  • Butter – 80 g
  • Honey – 3 tablespoons
  • White wine vinegar – 5 tablespoons
  • Rapeseed oil – 20 ml
  • Parsley – 5 g
  • Orange juice – 625 ml
  • Salt – 1 pinch
  • Duck – 1 piece


Red cabbage: Chop the cabbage, then put it in a large pot or deep pan. Add 1 cup of orange juice, 2 tablespoons of honey, and 2 tablespoons of white wine vinegar. Season with freshly ground salt and pepper. Cook uncovered, stirring occasionally. Simmer the cabbage for about 1.5 hours. If the cabbage is dry, add 1/2 cup of juice. Towards the end, season with a bit more salt and pepper and another tablespoon of honey.

Duck: Remove excess fat from the sides inside the duck (near the sternum), cut out lymph nodes near the sternum, partially cut off the wings (second shoulder joint). Remove the rest of the feathers. Season the duck with salt and pepper from the inside. Tie it up. Then rub with oil, season with salt and pepper on the outside. Bake at 180 degrees Celsius (fan-assisted), calculating 20 minutes for every 1/2 kilogram.

Sauce: In a saucepan, melt 80 g of sugar. Add 3 tablespoons of white wine vinegar and one cup of orange juice. Mix and simmer. Turn off the heat under the saucepan, then add 60-80 g of cold butter to thicken the sauce. Add a bit of pepper.

How to serve: Remove the duck from the oven. Brush the duck with the sauce, and serve the rest of the sauce in a gravy boat. Place the red cabbage on a plate.

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