Roast duck with orange, soy and ginger from At My Table: A Celebration of Home Cooking (page 154) by Nigella Lawson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Garlic and Parmesan mash; Red cabbage with cranberries; Brussels sprouts with preserved lemons and pomegranate

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on March 09, 2021

    I made this with one 1.5kg duck and reduced the cooking times slightly in accordance. I loved the overall flavours of the duck and the accompanying sauce (I thought the latter might be overpowering but not at all in fact) but it did end up getting overcooked ever so slightly, and starting to dry out on the breast. Interesting to read the other comment here along the same lines. I'd make this again, but reduce cooking time even further. I served with rice and stir-fried broccoli.

  • Nomola on January 01, 2018

    Made this last night - steamed the duck the day before - absolutely delicious, but (and it could have been that my ducks were smaller - hadn’t checked the size - very stupidly) would say doesn’t need cooking for as long. Served with wraps and salad. Steaming the duck stopped it from drying out ... lovely

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