Alive and Cooking

Mandarin Glazed Duck

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(Serves 4)
1 whole duck
3 mandarins, peeled
5 small salad onions, peeled
1 carrot
1 stick of celery
½ brown onion, skin on
1 bunch marjoram
1 sprig rosemary
1.3 litres water


In a large saucepan, place the carrot, celery, brown onion, rosemary and half of the marjoram.
Remove the neck and wings from the duck and add to the saucepan. Chop the duck in half and also add to the saucepan. Cover with the water. Bring to the boil and then simmer for 15 minutes.
Remove the duck halves from the saucepan and continue to simmer the stock for 45-50 minutes until reduced.
In a roasting tray, lay the salad onions, half of the marjoram and the poached duck halves. Roast in a preheated oven at 250°C for 35 minutes.
Remove the salad onions from the roasting tray and set aside. Add the whole mandarins to the tray and continue to roast for another 20-25 minutes. Return the salad onions for the final 5 minutes of cooking time.
Strain the reduced stock and pour over to glaze the roasted mandarin duck.

Mandarin Glazed Duck