Orange & Garlic Glaze Roast Duck with Pistachio Stuffing


  1. Pre-heat oven to 180°C (or 160°C for fan forced oven).
  2. Pat the duck dry with paper towel. Prick the skin without piercing the flesh. 
  3. Combine all the ingredients for the marinade, whisk.
  4. Rub the duck with marinade and keep some aside to baste while cooking.
  5. Blend the brioche bun to a fine crumb. Blend pistachio roughly.
  6. Finely dice onion, apple and celery. Chop rosemary and garlic. Combine altogether with the rest of the ingredients and add the stuffing to duck cavity.
  7. Cook the duck 180°C for approximately 90 mins. 
  8. At each 30 minute interval,  baste the duck with marinade.
  9. Once cooed, rest of approx. 20 mins before serving. 

*Tip: Garnish with orange peel curls.


Recipe courtesy of Virginia, ALDI Test Kitchen