Paprika Roast Duck Recipe

How to make Paprika Roast Duck


  1. Allow duck to defrost overnight in fridge.
  2. Preheat oven to 190°C (or 170°C fan-forced).
  3. Allow 40 minutes per kg – approximately 1 hour 30 minutes.
  4. Drain any liquid from the duck cavity. Dry the skin and cavity with paper towel. Season with paprika, cinnamon, salt and pepper.
  5. Never fill the cavity of a whole duck, only use this space for inserting herbs.
  6. Slice half the orange into slices.
  7. Place a sprig of rosemary, bay leaves and orange slices into the cavity of the duck.
  8. Place duck on a wire rack in a roasting dish and roast until golden and the juices run clear.
  9. Once cooked, place on a platter.
  10. Garnish on the side with raspberries and blackberries, with the sprig of rosemary and bay leaf.

Recipe courtesy of Virginia – ALDI Test Kitchen.