2 Kg Whole Duck

500ml Water

30ml Course Salt

6 Peppercorns

1 Bay Leaf

1 Onion coarsely chopped

1 Leek Sliced

1 Carrot sliced

500ml Chicken Stock

1 Orange cut into wedges

30ml Brandy

65ml Bown Sugar

60ml Orange Marmalade


  • Clean the duck well and place in a steamer with the water, coarse salt, peppercorns and bay leaf.
  • Steam for about 20-30 minutes over medium heat until the duck is tender and done.
  • Meanwhile preheat the oven to 220ºC.
  • Place the onion, leek and carrot in an oven pan, and add the stock.
  • Stuff the duck with the orange wedges and oven-roast the bird for about 30 minutes until golden brown.
  • Carefully lift the duck out of the oven pan and set aside.
  • Drain the vegetables and pour the pan juices into a saucepan
  • Add the brandy, brown sugar and marmalade.
  • Heat until the sugar has melted and then bring to the boil.
  • Simmer until the sauce becomes syrupy
  • Pour through a fine sieve and baste the duck with the sauce.
  • Oven-roast for another 15 minutes until syrupy and brown.
  • Serve with vegetables and rice.
  • Serves 6.