Roast Duck with Mandarin Sauce Recipe

Roast Duck with Mandarin Sauce Recipes

Ingredients :

3 x 1.6kg ducks

60g butter, melted


90g butter

12 spring onions, chopped

3 garlic cloves, crushed

3 tsp grated ginger

500g fresh white breadcrumbs

1/4 cup chopped fresh coriander

2 eggs, lightly beaten

Mandarin Sauce

1 x 310g can mandarin segments

2 tbsp cornflour

4 cups light chicken stock

1/2 cup orange juice

2 tbsp lemon juice

1 tbsp honey

1 tbsp soy sauce

2 tsp grated ginger

1 tbsp sugar

Method :

Preheat oven to moderate 180C. Rinse ducks, pat dry with absorbent paper.

To make Stuffing: Heat butter in medium pan, add spring onions, garlic and ginger, stir fry for 3 minutes pr until soft, add breadcrumbs, coriander and eggs, stir until combined. Remove from heat. Spoon Stuffing into ducks, ensuring each has the same amount. Tie wings and drumsticks securely in place. Place ducks on roasting rack over shallow baking dish, brush with butter. Roast for 1 hour, baste ducks occasionally with pan juices. While ducks are roasting, prepare Mandarin Sauce. Process undrained mandarins to a smooth texture in blender or food processor. Place cornflour in small pan, add a little stock, stir until smooth. Add remaining stock, orange and lemon juice, honey, soy sauce, ginger, sugar and mandarin purée. Stir over medium heat until sauce boils and thickens. Remove ducks from oven, drain pan juices, place ducks in baking dish, pour over Mandarin Sauce. Roast further 40 minutes. To test if duck is cooked, insert skewer into the thigh. If juice runs clear, duck is ready. Strain sauce, serve with ducks. Unsuitable to freeze.

Serves 8

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