Difficulty: Easy

We love a good Duck A L’Orange with Mash & Carrots and this deliciously simple, chef-curated recipe doesn’t disappoint. Time to bust out the pots and pans!


  • 3 carrots 
  • five potatoes 
  • ½ a large orange 
  • 1 bunch of flat leaf parsley 
  • 30g unsalted butter 
  • 2 duck breasts 
  • ½ Knorr chicken stock pot
  • 1 tbsp sugar
  • 100 ml water


1Preheat your oven to 200°C, bring a large saucepan of water to the boil for the potato. Trim the carrot (no need to peel), quarter lengthways and chop into batons about the length of your index finger. Peel the potato and chop into 2cm chunks. Zest and halve the orange. Squeeze the juice into a small bowl and set aside. Finely chop the parsley (stalks and all).

2Pop the carrots into a bowl, add a drizzle of oil, a pinch of salt and pepper and the sugar (see ingredient list for amount). Toss to coat then pop on a large baking tray in a single layer (keep the bowl). Roast in your oven until golden and tender, 20-25 mins, turning halfway through cooking.

3Meanwhile, add the potatoes to the boiling water with a pinch of salt and simmer until tender, 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through. Once cooked, drain in a colander, add a pinch of salt and pepper, a splash of milk (if you have some), the parsley and half the butter. Mash until smooth, cover with a lid and set aside. Put the orange zest in the bowl you used for the carrots along with a pinch of salt and pepper. Add the duck and turn to coat in the zest.

4Put a frying pan on medium-high heat (no oil). Once hot, lay the duck in the pan skin-side down, fry until the skin is golden, 5 mins. Turn and cook for 1 minute on the flesh side to seal the meat.
IMPORTANT: Wash your hands after handling raw meat. Transfer to one end of the baking tray with the carrots, skin side up and roast on the top shelf of your oven until cooked, 10-12 mins.

5While the duck is in the oven, discard all but 1 tbsp of duck fat from the pan and pop back on medium heat. Add the 100ml water, stock pot and three-quarters of the orange juice. Stir, bring to the boil and simmer, stirring occasionally until the liquid has reduced by half, 3-5 mins. Once the duck is cooked, remove from your oven to a board, leave to rest for a few mins. IMPORTANT: The duck is cooked when it is no longer pink in the middle.

6Once the sauce has reduced, remove from the heat and stir in the remaining butter until melted. Taste and add more orange juice if you like things orangey. Thinly slice the duck and serve on plates with the mash and carrots alongside and the sauce drizzled over the top. Enjoy!


    • Hi Peter!

      A Knorr stock pot is a shop-bought concentrated stock that comes in pods. You can sub this with half a stock cube, or replace this and the 100ml water with 100ml fresh duck or chicken stock. I hope this helps!


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