Meat dishes

Duck baked in oranges and ginger with prune sauce

Duck in oranges and ginger, with prune sauce – delicious baked duck with oriental notes. Ginger, anise, chili, orange, an interesting sauce – and as a result, a baked duck that tastes perfect, juicy, with perfectly selected spices. We recommend serving this bird to the table with a delicious prune sauce and rice prepared according to the given recipe.

We guarantee that with such a duck – the holiday will definitely be successful!

Duck in oranges with ginger, with prune sauce – ingredients

  • Duck – 1 carcass weighing 2,5 kg (weight without entrails).
  • Fish sauce – 5 tbsp.
  • Sea salt – ½ tbsp.
  • Freshly ground black pepper – ½ tbsp.
  • Grated ginger (fresh) – 50 g.
  • Chili pepper – 1 tsp.
  • Anise – 5 stars.
  • Orange – 2 pieces.
  • Orange juice – 1 glass.
  • For the sauce:
  • Prunes – 1 cup.
  • White wine – ½ glass.
  • Orange juice – ½ cup.
  • Sugar – 50 g.
  • Water – 50ml.
  • Plum jam – 2 tbsp.
  • Grated ginger – 1 tbsp.
  • Anise – ½ star.
  • Orange juice – 2/3 cup.
  • Starch – 1 tsp.
  • Cocoa – ½ tsp.
  • Juice of ½ lemon.
  • For garnish:
  • Rice – 200
  • Apple – ½ piece.
  • Lemon juice – 1 tbsp.
  • Green onion, chopped – 2 tbsp.

Duck in oranges and ginger, with prune sauce

Roasting a duck

Defrost the duck in the refrigerator. (or in hot water, if vacuum-packed).

Preheat the oven to 180 degrees.

Dry the duck with paper towels. Make small incisions with a knife on the breast of the duck, pour fish sauce (2 spoons in the middle of the duck and 3 spoons on top), rub well.

Mix salt, pepper, peeled and grated ginger, chili pepper, rub the duck well with the mixture.

In the middle of the duck, we put a chopped orange, together with the peel, and aniseed stars.

We put the duck on the grill (which we put on the baking dish), breast side up. Wrap the wings with pieces of foil. Put in a preheated oven, bake for 1 hour.

Take the duck out of the oven (do not turn off the oven), remove it from the grill, drain all the fat into a pan. Put the duck on the grill again, the grill on the baking dish, remove the foil from the wings.

Pour orange juice (half a glass) over the duck. We put it in the oven again for 1 hour. During this time, pour over the duck 3-4 times with the juice that flows into the baking dish + a few tablespoons of drained fat from the pan.

After 2 hours of baking, remove the duck from the oven (do not turn off the oven), remove from the grill, transfer to a baking dish. Pour the rest of the orange juice over the duck again, put pieces of fresh orange (cut together with the peel) into the mold. Put the duck back in the oven for another hour. When the duck is well browned, cover it with foil.

At the third hour of baking, again pour the duck with juice from the mold + a few tablespoons of fat 3-4 times.

Add another 20-25 minutes to the baking time. Remove from the oven, transfer to a large plate, set aside for 10 minutes so that the meat “rests”. Cover with baked and/or fresh oranges, pour over the sauce from the baking dish, and serve.

Cut the duck with poultry scissors.

We recommend serving the duck with prune sauce


Before cooking the duck, pour the washed prunes with wine and juice (freshly squeezed). Leave for 1-2 hours.

Add water and sugar to prunes, put on fire, bring to a boil. Add jam, grated ginger, anise, orange juice (2/3 cup). Boil for 10-15 minutes until the prunes soften and the sauce begins to thicken.

Dilute starch and cocoa in 1 tbsp. of cold water, pour into the sauce, mix well, bring to a boil, add lemon juice. The sauce should be quite thick.

We are preparing a side dish

Boil the rice according to the instructions on the package. Grate the apple on a coarse grater, sprinkle with lemon juice, add to the rice along with the onion, and mix.

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