Slow Roasted Duck with Port, Orange, and Thyme Sauce

05 August

12-14 Servings


Recipe courtesy of Maj and Joleen.



12 Duck leg quarters

20 sprigs Fresh thyme, some of the leaves removed from the stalks

Zest of 4 oranges and juice of 1½ oranges

Fondant Potatoes

⅔ cup Dried cranberries, finely chopped

20 Large potatoes

2 Tbsp Olive oil

750ml Chicken stock

20g Fresh thyme sprigs

1 clove Garlic, left whole

Fat cooked of from duck


1 Tbsp Salted butter

2 ½ Red cabbage, finely sliced

8 Whole star anise

8 Cinnamon sticks

4 tbsp Salted butter

25 Whole cloves

500ml Orange juice

90ml Balsamic vinegar reduction

¼ cup Sugar

To taste Salt and pepper


To taste Salt and pepper

2 Duck leg quarters, cut into smaller pieces

2tsp Olive oil

Onion, chopped

4 Carrots

2 Celery stalks

125ml Ruby port

1 ½ cups Chicken stock

1 ½ tsp Fresh thyme, finely chopped

1 cup Dry red wine

1 ½ Oranges, juice only

1 ½ tsp Cornstarch mix with some water to make a slurry

To taste Sea salt and freshly ground black pepper



Place duck quarters in a roasting dish and season with salt and pepper and lots of fresh thyme.

Add orange zest and orange juice and cover with tin foil shiny side down.  Marinade for 45-60 minutes.

Place in oven at 180°C for 30 minutes and then turn down the heat to 150°C and slow roast for approx. 2 hours basting the duck regularly. Take the tin foil off for the last 30 minutes and drain the duck fat off the pan.  Reserve the duck fat for the fondant potatoes.


In a large saucepan, heat olive oil over medium heat. Add the duck, vegetables and thyme and sauté until caramelised (about 15 minutes).

Add stock and wine to the pot and simmer for 20-30 minutes.

Strain the sauce through a sieve and remove the fat layer. 

Return the sauce to the pot and add the orange juice.  In another smaller saucepan, reduce the port and add little bit at a time to the sauce until the desired flavour is reached. 

Add the cornstarch slurry to the sauce and simmer until the sauce has thickened.

Add butter for a glossy sauce.  Season with salt and pepper.


Heat the butter in a large pan and add the red cabbage. Sauté for 15 minutes.

Add the balsamic vinegar reduction, sugar and spices. Sauté until the cabbage is soft.

Pour the orange juice into the pan and add chopped cranberries.  Stir through.  Sauté until the cranberries are soft, orange zest and juice and the sugar and port.

Remove the spices and season with salt and pepper.

Fondant potatoes

Shape the potatoes by cutting off the sides and cutting into 5 cm rounds with a cookie cutter. Make sure the fondant potatoes are the same height and level.

In a deep oven pan, heat olive oil on the stove. Place the fondant potatoes in the oven pan and fry until golden-brown at the base.  Approx. 15-20 minutes.

Add the chicken stock to the oven pan and bring it to the boil. Place thyme on top of the fondant potatoes, cover with aluminium foil and butter. Place in the oven and cook potatoes until tender.

To serve

Pour the sauce into individual creamer mugs.

Spoon RØdkål into round moulds and press down lightly.

Place the duck on plate, slightly overlapping the RØdkål.

Place two fondant potatoes next to duck and cabbage.

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