Festive roasted duck

The star of the Christmas meal is more often than not a turkey. Michael Diacono gives us an alternative to the big bird that works especially well if you have a small gathering (up to eight people) for Christmas lunch. 

Festive roasted duck


  • 1 duck
  • Salt
  • 1 orange
  • Thyme
  • 1 onion
  • 250ml white wine
  • Olive oil


  1. Preheat the oven to 190°C.
  2. Remove any extra bits of fat from both cavities and reserve for the roast potatoes.
  3. Score the skin and puncture the breasts with a skewer.
  4. Season with salt and massage all over the skin on both sides. Season the cavity with salt.
  5. Stuff the cavity with the thyme and place in a roasting dish.
  6. Squeeze the orange juice over the skin and put the remaining orange inside the cavity.
  7. Add the onions to the roasting dish.
  8. Drizzle olive oil over the duck and add the wine to the dish.
  9. Cover the duck with parchment paper and cover again with foil.
  10. Roast in the oven for 1 hour for every kilo. Therefore if your duck weighs 1.5kg, cooking time should be 1hr 30mins.

This recipe first appeared on Gourmet Today, aired on TVM on 17 December, 2016. 

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