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Duck A L'Orange

Duck A L'Orange

with Parsley Mash and Roasted Carrots

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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!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

3 unit(s)


2 unit(s)


½ unit(s)


1 bunch(es)

Flat Leaf Parsley

30 grams

Unsalted Butter


2 unit(s)

Duck Breast

1 sachet

Chicken Stock Powder

Not included in your delivery

1 tsp


100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2548 kJ
Energy (kcal)609 kcal
Fat34.0 g
of which saturates15.0 g
Carbohydrate50 g
of which sugars15.0 g
Protein28 g
Salt1.01 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C, bring a large saucepan of water to the boil with 0.25 tsp of salt. 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).


Pop the carrots into a bowl, add a drizzle of oil and season with salt and pepper and the sugar (see ingredient list for amount you need). 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, turn halfway through cooking.


Meanwhile, add the potatoes to the boiling water and simmer until tender, 15-20 mins. Once cooked, drain in a colander and season with salt and pepper, a splash of milk (if you have some), the parsley and half the butter. Mash until smooth, cover with a lid, set aside. Meanwhile, pop your orange zest in the bowl you used for the carrots along with a pinch of salt and pepper. Add the duck, turn to coat in the zest, set aside.


Pop 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, cook for 1 minute on the flesh side to seal the meat. IMPORTANT: Wash your hands after handling raw meat and it's packaging. Transfer to one end of the carrot baking tray skin side up and roast on the top shelf of your oven until cooked, 10-12 mins.


While 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 water (see ingredient list for amount), chicken stock powder 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.


Once 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!