Christmas Baked Duck in the Orange Sauce

Recipe from Lily Moore
0 (0)
Cook time: 1 h. 30 min
Servings 4
Updated 15.12.2022
If you are looking for something a little bit different to serve on Christmas day, then why not try this Christmas baked duck in the orange sauce? You’ll wonder why you waited so long to try such an amazing, simple dish.


  • Honey
    2 tbsp.
  • Red wine
    2,8 fl. oz.
  • Whole duck
    1 pc.
  • Apple
    1 pc.
  • Onion
    0,5 pc.
  • Thyme
    2 sprigs
  • Orange
    6 pcs.
  • Chicken broth
    3,5 fl. oz.
  • Sugar
    2 tbsp.
  • Port wine
    2,8 fl. oz.
  • Salt
    to taste
  • Black peppercorns
    1 tsp.
  • Coriander seeds
    1,5 tsp.
  • Cold unsalted butter
    2,1 oz.
  • Marjoram
    2 sprigs
  • Shallot
    1 pc.

Nutrition facts per serving

  • Calories

    625 kcal

  • Protein

    52 g

  • Fat

    45 g

  • Carbohydrates

    12 g


  • Peel 1 orange, onion and apple, then cut into small pieces. Rub the duck with salt. Then stuff it with herbs, chopped onion and fruits. Preheat your oven to 356°F.

  • Fry the stuffed duck in a pan on all sides until golden brown. Cut another orange into slices. Arrange the orange slices around the duck in a baking dish. Cook in the oven for about 90 minutes.

  • Mix the honey and chicken broth and toss the duck with this sauce regularly while it's cooking. When the time is up, remove the duck from the baking dish. Pour the remaining juice from the baking dish into a separate bowl. Meanwhile, hold the duck in a preheated oven at 140°F.

  • Cut the shallots into thin rings. Grate the orange zest and squeeze out the juice. Then caramelize the sugar in a saucepan, add the chopped onion and fry. Then add the red wine, pepper, orange and duck juice, coriander seeds and bring the sauce to a boil. Now add the orange zest and then strain the sauce through a fine sieve. Stir in the cold butter. Serve the orange sauce with the duck and side dishes.


  • You can also fill your duck with potatoes, mushrooms or any other vegetables.

  • This dish goes well with mashed potatoes and vegetable salad.

Bon Appetit!

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