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Summer Citrus Duck Recipe

Summer Citrus Duck Recipe
Summer Citrus Duck Recipe
  • Preparation time
    105 min
  • Difficulty
    Intermediate
  • Number of servings
    6

Bring the vibrant flavours of summer to your customers with this modern twist on the timeless Duck à l’Orange. This Summer Citrus Duck is designed to shine as a centrepiece on your festive menu, bringing together the best of Australia’s seasonal citrus and our MAGGI® Professional range. Pair it with our side of Saffron and Almond Couscous for the perfect main. 

 

Embrace Seasonal Citrus Flavours 

Make the most of the bright flavours of locally grown lemons, limes, and Navel oranges – available year-round thanks to Australia’s diverse growing regions. The natural oils and zest cut through the richness of the duck, while caramelised citrus segments flamed in brandy add texture, aroma, and that special touch to presentation. 

 

Elevate the Recipe with MAGGI® Professional 

Your kitchen’s MVP – our MAGGI® Professional range makes it easier for chefs to create a nostalgic flavour profile with a twist that’s ideal for the festive season. 

A Festive Main Course 

This dish is crafted to highlight the season’s finest local produce and deliver an unforgettable eating experience. Whether featured on a Christmas buffet or as a plated main, it’s a bold, flavour-forward option that will leave diners wanting more. 

Ingredients
Jus Lie Beef Sauce Mix 1.8kg
Duck
  • 1 whole duck (approx. 2.2–2.5 kg)
  • Salt and freshly ground black pepper
  • 1 orange | segmented, including skin & offcuts
  • 1 lemon | quartered
  • 1 lime | quartered
  • 8 sprigs fresh lemon thyme
  • 3 sprigs rosemary
  • 1 bay leaf
  • 4 garlic cloves | smashed
  • 4 junipers | pressed
  • Ginger off cuts (from below)
  • 25ml olive oil
Citrus Glaze:
  • 20g butter
  • Orange segments (from above)
  • 8 sprigs lemon thyme | leaves
  • 5g mustard seeds
  • 5g grated fresh ginger
  • 100ml brandy
  • 1 lemon
  • 1 orange
  • 1 lime
  • Zest from citrus above | blanched
  • 250ml fresh juice from citrus above
  • 40g honey
  • 5g MAGGI® Maridor Seafood Seasoning Mix
Citrus Sauce:
  • 25g MAGGI® Jus Lie Beef Flavoured Sauce Mix
  • 150ml water
  • Citrus Glaze (from above)
Optional Garnish:
  • Sliced citrus (orange, lemon, lime)
  • Fresh herbs (lemon thyme, rosemary, bay leaf)
Preparation
  • 1
    For the Duck:
    Preheat oven to 180°C.
  • 2
    Pat the duck dry with paper towels. Prick the skin all over with a skewer (avoid piercing the meat) to help render the fat.
  • 3
    Season the cavity generously with salt and pepper. Stuff with the lemon, lime & orange skins, garlic, juniper, ginger off cuts and herbs.
  • 4
    Rub the skin with olive oil and season the outside with salt and pepper. Truss.
  • 5
    Place the duck breast-side up on a rack or trivet in a roasting pan. Roast for 1 hour.
  • 6
    After the first hour, brush the duck with juice in the pan.
  • 7
    Return to the oven and roast for another 30 minutes, basting every 15 minutes with more tray juices until the skin is golden and crisp, and the internal temperature reaches 74°C at the thickest part of the thigh.
  • 8
    Carefully remove the duck and drain excess fat from the pan (save it for roasting potatoes or other vegetables).
  • 9
    Let the duck rest for 15 minutes before carving (if serving portioned).
  • 10
    Make the Citrus Glaze:
    While the duck roasts, blanch the zest & drain.
  • 11
    Add butter to a sauté pan, flame the zests, orange segments, ginger, lemon, thyme and mustard seeds in brandy. Simmer for 1 minute.
  • 12
    Add all the juice and honey and simmer until reduced by half, or slightly thickened.
  • 13
    Season with MAGGI® Maridor Seafood Seasoning Mix and stand aside.
  • 14
    For the Citrus Sauce:
    Degrease and deglaze the pan with 150ml water. Add the Citrus Glaze and bring to the boil.
  • 15
    Whisk in the MAGGI® Jus Lie Beef Flavoured Sauce Mix and simmer until thickened.
  • 16
    To Serve:
    Serve duck whole or carved with Citrus Sauce and desired sides. Garnish with fresh citrus slices and herbs if desired.
  • Use leftover duck in croquettes, Vietnamese rolls, duck pancake or summer salads. 
  • Use the leftover duck fat for cooking other vegetables and dishes. 
  • Use the roasted duck carcass for a master stock. 

Related Products

MAGGI-Maridor-FOP

MAGGI Classic MARIDOR Seafood Seasoning Mix 6 x 1.3kg

MAGGI Premium Jus Lié Beef Flavoured Sauce

MAGGI Premium Jus Lié Beef Flavoured Sauce Mix 4 x 300g

Jus Lie Beef Sauce Mix 1.8kg

MAGGI JUS LIÉ Beef Flavoured Sauce Mix 1.8kg x 6

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