Roast Duck with Orange Jalapeño Sauce


Orange duck with attitude!


2 c
Orange juice
1 1⁄2 t
Lemon juice
3 clv
Jalapeno peppers (seeded and chopped)
1⁄4 c
Salt and pepper



  1. Preheat oven to 140C
  2. Clean the duck, inside and out, and pat dry. Leave it to dry thoroughly, about 15 minutes.
  3. Snip off the wing tips, and trim the fat around the neck and cavity.
  4. Rub salt and pepper into the cavity and around the duck.
  5. Pierce through the skin all around the duck, taking care not to pierce the flesh.
  6. Place the duck breast side up on roasting pan. Roast for an hour.
  7. Transfer the duck to a platter and drain off the duck fat into a heat proof bowl or measuring cup.
  8. Return duck to roasting pan and pierce the skin again to drain off the fat.
  9. Turn the duck breast side down, and roast for another hour.
  10. Lather, rinse, repeat steps 8 & 9 above. (Okay, put the soap down, really just repeat the steps.)
  11. Remove from oven, cover with aluminium foil and let the duck rest for 20 minutes before carving.
  12. Carve and drizzle with Orange Jalapeño Sauce. Serve with more sauce on the side for dipping.


  • 2 cups orange juice
  • 2 teaspoons lemon juice
  • 3 cloves garlic, crushed
  • 2 whole Jalapeños seeded and chopped
  • 1/4 cup honey
  1. In a small saucepan, combine orange juice, lemon juice, garlic, jalapeno, and honey.
  2. Bring to a boil, stirring constantly.
  3. Reduce heat to medium-low and cook, stirring occasionally, until mixture is thickened and about 1/2 cup remains, (about 40 minutes).
  4. With a slotted spoon, remove garlic and jalapeno pieces, press syrup from pieces with another spoon, and discard.

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