Roast Duck with Caramel-Orange Sauce

Roast Duck with Caramel-Orange Sauce

Here’s a sophisticated duck recipe. 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
  • Canola oil – 20 ml
  • Parsley – 5 g
  • Orange juice – 625 ml
  • Salt – 1 pinch
  • Duck – 1 piece


Red Cabbage Finely chop the cabbage, then put it into a large pot or deep frying 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. Braise the cabbage for about 1.5 hours. If the cabbage seems dry, add 1/2 cup of juice. Towards the end, season with a pinch more salt and pepper, and add another tablespoon of honey.

Duck Remove excess fat from the sides inside the duck (around the cavity), remove lymph nodes near the cavity, partially trim the wings (the second joint). Remove any remaining feathers. Season the duck inside with salt and pepper. Truss the duck. Then brush with oil, season outside with pepper and salt. Roast at 180°C (convection), calculating 20 minutes per 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.

Serving Remove the duck from the oven. Brush the duck with sauce, serve the remaining sauce in a sauceboat. Arrange the red cabbage on a plate.

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