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Twice cooked duck with an orange sauce


  • Sit the duck on a large piece of kitchen foil and skewer through the legs and point of the breast. Season and sprinkle with lemon zest. Then wrap up tightly in kitchen foil and steam for about 1½ hours until cooked, adding more water to the pot as needed.
  • When ready, remove and set aside for 10 mins, before carving into 4. 
  • While the duck is cooking, put the port, red wine and red wine vinegar with any duck bones and the capsicum in a large heavy-bottomed pot. Combine and boil until reduced. 
  • Add the stock and cook down to a light glaze. Then strain the sauce.
  • Return the sauce to the pot and cook to a gentle heat. Lay a sheet of strong kitchen paper towel on top to remove any grease. Then remove the paper towel and add the peaches and liqueur to the pot. Gently cook to heat through and taste the sauce for seasoning.  
  • At the same time, heat a thin layer of oil in a heavy-bottomed pan and sear the duck to crisp the skin. Then drain well on kitchen paper towels. 
  • Arrange the duck and peach halves in individual flat soup bowls and spoon a generous amount of sauce over the top. Serve with your favourite green vegies on the side and maybe even mash.


  • 1 x 2.5 kg duck, keeping the neck, etc. aside
  • sea salt & freshly ground pepper
  • a little grated lemon rind
  • ½ cup port
  • ½ cup red wine
  • ½ cup red wine vinegar
  • 2 red capsicums, cored, seeded & chopped
  • 2 litres chicken stock
  • olive oil
  • 8 peach halves
  • a good slurp of orange liqueur

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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