Roast Duck—with Orange

Preparation info

  • Difficulty


  • 4–5


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 duck
  • fat for basting
  • 1 large orange
  • 1 tablesp. brandy or red wine


Truss and roast duck in a fairly hot oven (375°–400° F., Gas 5–6) for 1–1¼ hr., until tender, basting if necessary. Meanwhile, stand the orange in a pan of boiling water for about 3 min., remove skin, cut orange into sections, soak these in brandy or wine. Remove all white pith from the skin, cut the latter into thin strips, boil in a little water for about 5 min., drain. Heat the orange sections gently in the brandy. Remove trussing strings from duck. Serve with strips of rind and hot orange sections as a garnish.