Honey Roasted Duck with Orange & Cranberry Sauce

Honey Roasted Duck with Orange & Cranberry Sauce

Honey Roasted Duck with Orange & Cranberry Sauce

Prep Time
10 Minutes
Cook Time
20 Minutes
Tender breast of duck served in a delicious orange and cranberry sauce, gently spiced with Pepper.
  • 4 x 175 gram (6 ounce) duck breasts

  • 4 tablespoons honey

  • 1 orange, sliced

  • Orange & Cranberry Sauce:

  • 275 millilitre (9 fluid ounce) orange juice

  • 1 tablespoons white wine vinegar

  • 1 tablespoons brown sugar

  • 50 gram (2 ounce) butter

  • ¼ teaspoon Sea Salt

  • 1 tablespoons cornflour, mixed with a little cold water

  • 1 tablespoons port (optional)

  • 2 tablespoons Mixed Peppercorns with Spice

  • Schwartz Sea Salt


  • 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
  • 2 Lightly score a criss cross pattern on the fat side of the duck breasts with a knife, drizzle with honey and season well with Salt and Black Pepper.
  • 3 Heat a non-stick pan and sear the duck skin side down. Reduce the heat and let the fat render for about 10 minutes.
  • 4 Transfer to a roasting tin, layer a slice of orange on each breast and then roast in the oven for 10 minutes. Leave to rest for 10 minutes before serving.
  • 5 Meanwhile, place all the sauce ingredients, except the cranberry sauce and Mixed Peppercorn with Spice, in a small pan. Bring to the boil, stirring, and simmer for 2-3 minutes until thickened. Stir in the cranberry sauce and grind in the Mixed Peppercorn with Spice to taste. Pour the sauce onto each serving plate and then place the duck on top of the sauce. Serve with baby roasted potatoes and green beans.