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Roast Duck with Blood Orange & Black Garlic Sauce

• black garlic cloves • black garlic white balsamic vinegar • christmas • dinner party • duck • entertaining • roast • special occasion

A Festive Roast Duck with Noosa Black Garlic

Crispy roast duck paired with a rich citrus sauce is one of the great classics of elegant cooking. This Roast Duck with Blood Orange & Black Garlic Sauce brings a luxurious twist to the dish.

The duck is roasted until the skin becomes beautifully crisp and golden, while the sauce combines blood orange, white wine, cranberry and Noosa Black Garlic to create a glossy, deeply flavoured finish.

The subtle sweetness and umami depth of Noosa Black Garlic Cloves and Black Garlic White Balsamic Vinegar balance the bright acidity of blood orange, resulting in a dish that feels refined, festive and unforgettable.

Perfect for special occasions, long lunches or festive celebrations.

Recipe Details

Serves: 4–6
Prep time: 20 minutes (+ optional brining time)
Cook time: 2 hours

Ingredients

Roast Duck

  • 1–2 whole ducks, innards removed

  • Salt and freshly cracked black pepper

  • 1 cup water (for roasting pan)

Sauce Base

  • 2 medium carrots, coarsely chopped

  • 2 tomatoes, coarsely chopped

  • 2 celery sticks, chopped

  • 1 small leek, chopped

  • 1 small onion, chopped

  • 2–3 Noosa Black Garlic Cloves

  • 2 bay leaves

  • 10 sprigs fresh thyme

  • 2 tbsp tomato paste

  • 1 L chicken stock

  • 1 cup dry white wine (Riesling works beautifully)

Blood Orange & Black Garlic Sauce

Method

1. Brine the duck (optional but recommended)

Place the duck into a container and cover with cold water and ⅓ cup salt.

Cover and refrigerate for 6–12 hours. This helps season the meat and improve the texture.

Remove the duck, rinse under cold water and pat the skin dry thoroughly.

2. Roast the duck

Preheat the oven to 230°C.

Season the duck generously with salt and pepper.

Place a roasting rack inside a large roasting pan and add 1 cup water to the pan.

Position the duck breast side up on the rack.

Roast for 20 minutes at 230°C.

Reduce the oven temperature to 170°C and roast for 30 minutes.

Flip the duck breast side down and roast for another 30 minutes.

Turn the duck breast side up again, cover the wings and legs with foil, and roast for a final 40 minutes, until the skin is crisp and golden.

3. Prepare the sauce base

In a large saucepan, melt 1 tablespoon butter over medium heat.

Add the carrots, tomatoes, celery, leek, onion, bay leaves, thyme and Noosa Black Garlic Cloves.

Cook gently until the vegetables soften and become aromatic.

Add the tomato paste, then pour in the chicken stock and white wine.

Bring to a boil, then reduce heat and simmer for 1 hour.

Strain the sauce through a sieve into a bowl, pressing on the solids to extract maximum flavour.

4. Make the blood orange glaze

Zest two blood oranges, then juice them and set aside.

Slice the remaining oranges into rounds for garnish.

In a saucepan, cook the sugar and Noosa Black Garlic White Balsamic Vinegar over medium-high heat until it forms a light caramel syrup.

Carefully add the blood orange juice, followed by the cranberry paste.

Pour in the strained sauce base and simmer until slightly reduced.

Season with salt and pepper.

Stir in the Grand Marnier and remove from heat.

Finish by whisking in the unsalted butter until the sauce becomes glossy.

5. Serve

Place the roast duck onto a serving platter.

Garnish with:

  • fresh thyme sprigs

  • blood orange slices

  • blood orange zest

Drizzle the blood orange and black garlic sauce around the duck before serving.

Serving Suggestions

This roast duck pairs beautifully with:

  • duck fat potatoes

  • roasted root vegetables

  • braised red cabbage

  • a crisp green salad

For wine, try Pinot Noir, Gamay or a chilled rosé.

Why Black Garlic Works with Duck

Duck naturally pairs well with sweet and citrus flavours. Adding Noosa Black Garlic deepens the sauce with subtle sweetness and umami richness.

Combined with the acidity of blood orange and Black Garlic White Balsamic Vinegar, it creates a beautifully balanced sauce that elevates this dish into a restaurant-quality centrepiece.

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