Orange & Rosemary Roast Duck

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I’ve never cooked a whole duck before, and Boxing Day of course was the day I had to do that for the first time >_<

It turned out just fine, and I actually preferred the duck cold the next day (of course, there are leftovers at Christmas!) My dad suggested I should add some Chinese spices and stir-fry it. Thanks for the idea dad!

Ducks have a lot of fat in the skin, so you need to prick the skin all over with a skewer so that it can be released – the fat, in turn makes for great roast potatoes, so don’t throw it away!

Ideally, you want to place your duck, when roasting it, on a trivet so that it doesn’t sit in all the fat. The roasting tray that I have, has got a rack which the bird sat on to roast.

Duck is okay to be served a little on the pink side, so don’t be alarmed if you see this on the meat.


Orange & Rosemary Roast Duck

Orange & Rosemary Roast Duck


  • 1 duck
  • 1 orange, zested then halved
  • 3 sprigs fresh rosemary, chopped
  • ¼ nutmeg, grated
  • 4 garlic cloves, peeled and crushed
  • 2 tsp sea salt
  • 3-4 sprigs fresh rosemary


  1. Prick the duck skin all over with a skewer
  2. In a pestle and mortar, smash together the orange zest, chopped rosemary, nutmeg, garlic and sea salt
  3. Rub the mixture all over the duck skin as well as the inside
  4. Place the orange halves and stalks of rosemary inside the duck
  5. Place the duck on a rack in a roasting tray and roast, uncovered for 2 hrs at 180C/350F/Gas Mark 4
  6. Leave to rest for about 20 minutes covered in foil before serving

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This post is part of Cook, Craft, Create: December 2013, why not check out the other ideas this season?


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