2 Kg. To 2.2 Kg. “Capella” Pekin Duck
1 tsp. Seasoned salt
½ tsp. Rosemary
½ cup Celery, chopped
½ cup Onion, chopped
2 cup brown sauce, or chicken stock
3 tbsp. Sugar
1 tbsp. Butter
½ cup Vinegar
1 cup Orange Juice
1 tsp. English mustard
½ tsp. Cornstarch
¼ cup Grand Marnier


Step 1 : Trim the duck of excess fat at the base of the tail. Rub the inside with the seasoning salt and Rosemary.
Step 2 : Preheat oven to 220° C
Step 3 : Place the duckling in a roasting pan, add ½ cup of water, and roast for 1 ½ hours, basting occasionally.
Step 4 : Remove the duckling from the oven and keep warm
Step 5 : Pour off all but two tablespoons of fat from the roasting pan, add the onions and celery, and sauté until tender. Add
two cups of brown sauce. Boil for 20 minutes
Step 6 : The basic sauce is now ready for additional flavouring
Step 7 : To prepare the Orange Sauce – Melt the butter, vinegar and sugar in a saucepan and boil until the liquid caramelizes. Add the orange juice, mustard, and basic brown sauce and bring to a boil.
Step 8 : Strain the sauce, then thicken with cornstarch and season with Grand Marnier.