isithalal.food · Recipes

Marmalade glazed roast duck, Halal

Raymond Blanc's marmalade glazed roast duck: a Halal duck browned on each thigh in the pan, roasted hot and brushed with a Seville orange marmalade and orange juice glaze.

British · Main · Easy · 1 duck, about 2 kg · 85 min

Each method follows published technique for the dish, and every Halal substitution is checked against the ingredient pages we cite. Photographs come from our ingredient library rather than the finished dish.

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Why Halal checks matter here

There is no pork or alcohol in the recipe; the one Halal question is the duck itself, which is Halal only with Islamic slaughter.

Halal-critical ingredients

• Duck: Duck is a permissible bird, but like chicken its meat is Halal only with Islamic slaughter. Buy a Halal duck from a Halal butcher or in a certified pack. See Duck.

Ingredients

Duck

• about 2 kg Halal oven-ready duck
• 2 oranges, halved
• 60 g Seville orange marmalade
• 1 tbsp water

Method

1. Prepare the duck. Cut out the wishbone, which makes carving easier; a Halal butcher can do this for you. Heat the oven to 240°C (220°C fan, gas 9). Lightly score the skin all over and make a deep cut from inside the body into each leg. Season well.
2. Brown the thighs. Heat an ovenproof frying pan over a low heat. Lay the duck on its side with the thigh touching the pan for 15 minutes, then turn and cook the other side for 15 minutes.
3. Roast. Turn the duck breast-side down and roast in the pan for 5 minutes. Drain the fat, turn the duck onto its back and roast for 15 minutes.
4. Make the glaze. Meanwhile, cut 4 wedges from half an orange and caramelise them in a dry pan over a medium heat for 1 minute a side; set aside. Squeeze the juice from the remaining orange halves into the hot pan and reduce by half. Take off the heat and stir in the marmalade and 1 tbsp water.
5. Glaze, rest and carve. Brush the glaze over the duck and roast for a final 10 minutes, then rest for 20 minutes. Cut the legs and thighs away, separate each leg from its thigh, slice the breast and serve with the orange wedges for squeezing.

Allergens

none

How this recipe was researched

Method adapted from BBC Good Food's 'Marmalade glazed roast duck' by Raymond Blanc (serves 4: an oven-ready duck of about 2 kg with the wishbone cut out, the skin lightly scored and a deep cut made from inside the body into each leg, seasoned; cooked on each side, thigh down, in an ovenproof frying pan over a low heat for 15 minutes a side; turned breast-down and roasted 5 minutes at 240°C (220°C fan, gas 9), the fat drained, then 15 minutes on its back; 4 wedges cut from half an orange and caramelised 1 minute a side in a dry pan; the juice of the remaining 3 halves reduced by half, 60 g Seville orange marmalade and 1 tbsp water stirred in off the heat; brushed over and roasted 10 minutes more; rested 20 minutes). We specified a Halal duck. Timings follow the published technique rather than a kitchen test.

Photograph from our ingredient library: roast duck, not the finished dish from this recipe.