Sunday roast with a difference! This easy dish mixes the flavour of wild duck with savoury bacon and sweet orange - delicious!
Ingredients
- 1 onion, unpeeled, and cut into 6 wedges
- 1tbsp olive oil
- 6 streaky bacon rashers, stretched and halved
- 3 mallard (wild duck)
- Salt and freshly ground black pepper
- Juice of 1 large orange
- 300ml (½ pint) game or chicken stock
- 5tbsp port
- 4tbsp orange marmalade
- A little tomato ketchup
- 2tsp cornflour, optional
- Roast potatoes, carrots, parsnips and Savoy cabbage, to serve
WEIGHT CONVERTER
Method
- Set the oven to gas mark 7/220°C. Put the onion wedges in a roasting tin and sprinkle them with the oil. Arrange the bacon rashers over the mallard to cover the breasts, then place on top of the onion wedges and roast for 20 minutes.
- Take the bacon off and put it in the roasting tin alongside the duck (or with the roasting vegetables). Sprinkle the ducks with salt and pepper and put back in the oven for 15 mins to brown.
- Take the birds out of the oven and transfer them to a warm baking tray, tipping the juices from inside the birds into the tray. Leave them, along with the bacon and onion wedges, to rest for 10 mins in a warm place.
- Scrape the roasting tin juices into a frying pan and add the orange juice, stock, port, marmalade and a good squeeze of ketchup, and boil to reduce until fairly thick. Add the cornflour, mixed with a little water, to thicken the sauce, if you prefer.
- Carve the birds and serve with the sauce, as it is or sieved, if you like it smooth, along with roast potatoes, carrots, parsnips and shredded, boiled cabbage.
Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies.
-
Slimming World's roast dinner
With Slimming World's roast dinner you'll never feel like you have to miss out on the most important meal of the week again.
By Slimming World Last updated
-
Harissa roast chicken with jewelled cous cous
By Samuel Goldsmith Published
-
Honey-roasted summer veg
Try honey-roasted summer veg from Woman's Weekly with your roast chicken, beef, lamb or pork. See our roast dinner recipes too.
By GoodtoKnow Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
5 easy ways to let children take risks (without your anxiety going through the roof)
Here's why allowing children to put themselves in 'healthy' risk situations is actually good for them
By Selina Maycock Published
-
I’m a child psychologist - this 2-step technique will stop your kids answering back… and it sounds so easy
We've spoken to a child psychologist and parenting expert about how to handle kids who answer back, and she shared a simple two-step tip.
By Ellie Hutchings Published
-
Top 10 positive traits children learn from their parents - and #5 is no easy task
Have you passed any of these on to your kids?
By Ellie Hutchings Published