This Marmalade Roast Duck with Sichuan peppercorns is an incredibly delicious way of enjoying duck! Citrusy, a touch sweet, a little tingly on the tongue, and as spicy as you want it to be (or not).
Estimated reading time: 5 minutes
Marmalade Roast Duck Recipe
I knew when I published the Roast Chicken with Sichuan Peppercorns a few years ago, that I needed to do something along the same vein with duck.
And then, when I did the Marmalade Chicken Traybake late last year, it all just clicked in my head.
Orange and duck is such a classic combination that I just knew that marmalade would be simply amazing with its honeyed and bitter flavours.
So, today’s Marmalade Roast Duck is a combination of the 2 recipes you see below.
Marmalade Duck Ingredients
The ingredients are mostly easy to get your hands on. Let’s take a look a some of them.
These are probably the only pesky ingredient on the list. Sichuan peppercorns are not related to our black peppercorns; they are the husks of the prickly ash berries.
When bitten, they create a tingly and slightly numbing sensation in your mouth. This, in theory, allows you to enjoy the very spicy dishes synonymous with Sichuan cuisine.
Here, in the UK, you can find these easily in our larger supermarkets. Failing that, you’ll find it online, like this on Amazon.
When you’re buying Sichuan peppercorns for our Marmalade Roast Duck, or any other recipe, be sure to get the red coloured ones. The darker, almost black Sichuan peppercorns are pre roasted, and halfway to losing their aroma. It’s best to dry toast them just before using.
Chinese Chilli Oil
Chinese chilli oil is easily made at home. It’s simply a case of heating, then steeping some aromatics in a neutral oil like vegetable oil or peanut oil.
Sometimes, we also add sesame seeds or peanuts. I have 3 versions on LinsFood, for different recipes that I use it in, like in our Saliva Chicken.
But for today’s marmalade roast duck, I shall give you a very simple one if you fancy making it yourself. Otherwise, by all means, use a store bought one, like this one on Amazon.
Shaoxing Rice Wine
This is fermented rice wine that imparts a deep and complex flavour to whatever dish you use it in. If you can, get your hands on a bottle. Again, here in the UK, it is easily available in our large supermakets.
I tend to get mine at the local Chinese or Korean shops. But here is my standby brand that’s sold in Waitrose and that can also be bought on Amazon. And it’s what I’m using in our Marmalade Roast Duck today.
Substitutions are given in the recipe card.
How to serve Marmalade Roast Duck
I made this with the purpose of serving it as a Chinese dish. And in my opinion, that’s the best way to enjoy it.
You get a bonus, to-die-for dipping sauce from the leftover juices in the pan. This can be served alongside the marmalade roast duck.
You could shred the duck and fill pancakes up, along with the usual sliced spring onions (scallions) and hoisin sauce, if you like.
Or serve it as part of an Oriental meal, Chinese or otherwise. Head on over to the Chinese Recipes Page for ideas.
And there you have it. A pretty easy and straightforward recipe to make. Marinate your duck overnight, if you have the time, otherwise, for as long as you can.
This is what we’ll be doing:
- Make the chilli oil if not using store bought. This is a 3-minute job.
- Make the marinade.
- Marinate the duck.
- Roast the duck.
- Make a quick dip with the juices in the pan.
Sounds easy, right? If you love duck, this marmalade roast duck is going to rock your world!
Shall we get our aprons on?
More Chinese Recipes on LinsFood
If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Xièxie!
And if you make the recipe, share it on any platform and tag me @azlinbloor.
Marmalade Roast Duck with Sichuan Peppercorns
- Roasting Tray
- bowl and spoons
- pestle and mortar or chopper
- frying pan
A Simple Chinese Chilli Oil
- 4 Tbsp vegetable or peanut oil
- 3 dried red chillies non smoked
- ¼ tsp red chilli flakes
- 1 star anise petal
- ½ Tbsp Sichuan peppercorns
- 1 tsp salt
- 2 medium cloves garlic
- 5 cm ginger
- 150 g thick cut marmalade
- 1 tsp Chinese chilli oil use however much you want
- ¼ tsp ground white pepper
- 1 Tbsp light soy sauce
- 1 Tbsp Shaoxing rice wine (or any rice wine, or dry sherry or for alcohol free, ¼ tsp clear vinegar)
- 1 tsp sesame oil
The Rest of the Ingredients
- 1 duck weighing about 2kg (2.2 lb) weight is give or take
- 2 celery sticks
- 2 large oranges
If you have the time, marinate your duck overnight. But don't worry if you can only do so for 15 minutes, it'll still be delicious.
Make the Chinese Chilli Oil (or use store bought)
- Place the red chilli flakes in a small bowl and set aside.
- Heat the oil in a small saucepan or frying pan and fry the dried chillies and star anise for 30 seconds.
- Pour this hot oil and its contents over the chilli flakes and leave to infuse while you get everything else ready.The extra oil that's not used up can be stored in the fridge for a week. Use it for salads, and for stir frying or in a marinade.
Make the Marinade
- Dry roast the sichuan peppercorns on medium-low heat for 1 minute. Then tip them into a mortar, add the salt and crush to a coarse grind. Tip into a small bowl.
- Pound or chop the garlic and ginger into a fairly fine mince. Add to the bowl above.
- Now add all the other marinade ingredients into the bowl and stir to mix thoroughly.
Cooking the Duck
- Marinate the duck with the prepared marinade and leave for as long as you can. If leaving overnight, cover and place in the fridge. The next day, bring it out 1 hour before you intend to roast it.
- Preheat the oven to 180°C (350°F/160°C Fan).
- Trim and clean your celery. Slice the oranges into rings.
- Line your roasting tin with the celery and most of the orange slices, leaving two aside.
- Stuff your duck with the remaining orange slices, and roast the duck in the oven for 1 hour 45 minutes to 2 hours.The time here will depend on the size of your duck. Check at the initial time, if the meat has pulled away from the end of the legs, chances are it's done. Pierce the fleshiest part of your duck with a small, sharp knife. If the juices run clear, it's done. If not cook for 15 minutes longer, more if it's a bigger duck.If the tip of the legs show signs of burning, just wrap the ends up in foil.
- When the duck is done, cover with a foil, top with a tea towel and leave to rest for 15 minutes.Serve as described above. The orange slices and celery sticks that were lining the pan are absolutely delicious!
Making a quick Dip with the Pan Juices
- Tip the juices and oil into a bowl, and scoop out as much of the oil as possible. Keep the oil in the fridge to use for stir fries and noodles. Will last a week.
- Lighten the rest of the juices with 1 – 2 Tbsp of water and check seasoning. It's going to be a very rich tasting sauce – that's good, as it's a dipping sauce. If you like, you can add 1 more tsp of chilli oil or even just a tsp of sesame oil for added aroma.