Blackened Thai Roast Duck

3:22 am on 17 February 2007


  • 1 duck (approx. 2 kg)
  • 1 - 2 oranges
  • 1½ tsp Szechwan peppercorns
  • 2 cloves garlic
  • 1 tsp sea salt
  • 2 tsp powdered galangal (or ginger)
  • juice and zest of 1 orange
  • 1 tbsp sesame oil
  • 3 tbsp light soy sauce
  • 1 tbsp rice wine vinegar


Set the oven to 180°C.

To prepare the duck, remove the head and lower parts of the wings. Using a fork, prick the duck all over. Be careful not to pierce the meat - pierce the skin only. This helps excess fat escape during cooking.

Fill the duck's cavity with 1 or 2 oranges cut in half. Combine all other ingredients in a mortar and pestle and grind until well combined. Rub this mix into the duck's skin.

Roast the duck for 1½ to 2 hours until juices run clear. Baste several times during cooking. Drain off excess fat before serving with steamed rice and stir-fried vegetables.

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