Tender Roast Duck with Citrus and Carrots Recipe
Introduction
This tender roast duck with citrus and carrots is a delightful way to enjoy rich, savory flavors balanced by bright, zesty notes. With crispy skin and syrupy roasted vegetables, it’s a comforting dish that feels special yet easy to prepare.
Ingredients
- 2 shop-bought duck confit legs
- 300g slim carrots, halved lengthways (about 6)
- 4 garlic cloves, bashed in their skins
- 1 orange, half juiced, half cut into wedges
- 1 tsp vegetable oil
- 1 tbsp lemon juice
- 1 tbsp sherry vinegar
- 1 tbsp golden caster sugar
- 4 tbsp good chicken stock (use only if duck doesn’t come with jelly)
- 2 or 3 bay leaves
- Few thyme sprigs
- Mashed potatoes and watercress, to serve
Instructions
- Step 1: Preheat the oven to 200°C (180°C fan) or gas mark 6. Scrape away any excess fat from the duck legs but keep any jelly surrounding them for extra flavor.
- Step 2: Place the carrots, garlic cloves (in their skins), and orange wedges into a large roasting tin. Toss them with vegetable oil and season well with salt and pepper.
- Step 3: Season the duck legs and place them skin-side up on top of the vegetables in the roasting tin. Roast for 40 minutes until the carrots are tender and the duck skin is turning golden brown.
- Step 4: While the duck roasts, mix together the orange juice, lemon juice, sherry vinegar, and golden caster sugar until the sugar dissolves.
- Step 5: Pour this citrus mixture over the vegetables, add the duck jelly or chicken stock, then tuck the bay leaves and thyme sprigs around the roasting tin.
- Step 6: Roast for another 10 minutes until the carrots are coated in a syrupy sauce and the duck skin is crispy and golden. Adjust seasoning of the sauce to taste.
- Step 7: Serve the roast duck and citrus carrots warm alongside creamy mashed potatoes and fresh watercress for a complete meal.
Tips & Variations
- If you don’t have duck confit legs, you can use fresh duck legs but increase cooking time to ensure tenderness.
- Use blood oranges for a deeper citrus flavor and vibrant color.
- Save the rendered duck fat to roast potatoes for an extra indulgent side dish.
- Add a splash of white wine or Madeira to the sauce for more complexity.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at a low temperature to maintain crisp skin and warm through the carrots and sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh duck legs instead of confit?
Yes, but fresh duck legs will require longer roasting times (about 1.5 to 2 hours) to become tender. You may need to cover them with foil initially to prevent over-browning.
Is duck confit very fatty?
Duck confit does have a rich layer of fat, but removing excess fat before roasting will help keep the dish balanced. The residual fat also enhances flavor and helps crisp the skin beautifully.
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Tender Roast Duck with Citrus and Carrots Recipe
- Total Time: 1 hour
- Yield: 2 servings 1x
Description
This tender roast duck with citrus & carrots recipe combines slow-roasted duck confit legs with sweet and tangy citrus-infused carrots, garlic, and herbs. Cooked in the oven to achieve golden, succulent meat and a syrupy sauce, this dish is perfect served alongside creamy mashed potatoes and fresh watercress for a comforting yet elegant meal.
Ingredients
Duck and Vegetables
- 2 shop-bought duck confit legs
- 300g slim carrots, halved lengthways (about 6)
- 4 garlic cloves, bashed in their skins
- 1 orange, half juiced, half cut into wedges
- 1 tsp vegetable oil
Sauce and Flavorings
- 1 tbsp lemon juice
- 1 tbsp sherry vinegar
- 1 tbsp golden caster sugar
- 4 tbsp good chicken stock (or jelly from the duck confit legs if available)
- 2 or 3 bay leaves
- Few thyme sprigs
To Serve
- Mashed potatoes
- Watercress
Instructions
- Preheat and prepare: Heat the oven to 200C / 180C fan / gas mark 6. Remove any excess fat from the duck confit legs, reserving the fat if desired. Retain any jelly from the duck legs.
- Arrange vegetables: Place the halved carrots, garlic cloves (in skins), and orange wedges into a large roasting tin. Toss with vegetable oil and season well with salt and pepper.
- Season and position duck: Season the duck legs with salt and pepper, then place them skin-side up on top of the vegetables in the roasting tin.
- Initial roasting: Roast in the preheated oven for 40 minutes, until the carrots are tender and the duck skin begins to turn golden.
- Make citrus sauce: In a small bowl, stir together the orange juice, lemon juice, sherry vinegar, and golden caster sugar until the sugar dissolves completely.
- Finish roasting with sauce: Pour the citrus sauce over the vegetables. Add the duck jelly or chicken stock as needed. Tuck bay leaves and thyme sprigs around in the roasting tin. Return to the oven and roast for a further 10 minutes until the sauce is syrupy and the duck is golden and cooked through.
- Season and serve: Taste and adjust the seasoning of the sauce. Serve the roast duck and citrus carrots alongside creamy mashed potatoes and fresh watercress for a complete meal.
Notes
- Remove excess duck fat and save it for roasting potatoes for extra flavor.
- If duck jelly is unavailable, use good quality chicken stock to add moisture and flavor.
- Keeping garlic cloves in their skins during roasting infuses a gentle garlic aroma without overpowering.
- Carefully monitor the roasting time to ensure duck skin crisps while meat remains tender and juicy.
- Bay leaves and thyme add aromatic depth to the sauce and vegetables.
- Serving with mashed potatoes and watercress balances the rich duck and tangy sauce nicely.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: European, French-inspired
Keywords: roast duck, duck confit, citrus carrots, baked duck, duck with orange sauce, hearty dinner, autumn recipe
