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Cook: 90 - 120 minutes


  • 1 duck
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  • 1 large apple (I used Granny Smith)
  • 2 cloves garlic
  • 2 sage leaves
  • 1 teaspoon light olive oil
  • Sauce:
  • 4 tablespoons spicy mango chutney
  • 2 tablespoons peach preserves
  • juice of 1 orange
  • 3 tablespoons of duck drippings, from pan
  • 1⁄4 cup red wine

Sprinkle chili powder, garlic powder, and salt all over duck.
Cut 1-inch slice in skin of duck on both sides of breasts.
Puree garlic, sage and olive oil and fill in slices in skin with mixture.
Chop apple into 1-inch pieces and stuff inside duck.
Bake at 175ºC for 1 hour 30 minutes for a slightly rare duck, or 2 hours for a well done duck.
Put the ingredients for the L’Orange sauce in saucepan and heat until alcohol simmers off, about 6 minutes.
Serve L’Orange sauce over sliced duck breasts and other parts.
Makes about 1 cup.

Recipe: Amanda Conradie
Photo:  Elize de Kock


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