Duck a l’orange with smoked garlic mash, cardamom-glazed carrots and creamed chard

Delicious and so easy: duck cooked in fresh orange juice and zest. Easy to see why this dish is such a classic.

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For the smoked mash

  • 1 kg/2lb 4oz white potatoes, peeled and quartered
  • 4 smoked garlic cloves, peeled and left whole
  • 150ml/5fl oz whole milk
  • 110ml/3½fl oz butter, softened

For the carrots

  • 2 green cardamom pods, smashed
  • 2 tbsp caster sugar
  • 2 tbsp unsalted butter
  • 4 sweet young carrots with leaves cut in half, leave a small amount of green stalk on the end

For the creamed chard

For the duck and sauce