Newcastle Living Magazine

Edition 11

Orange Braised Duck Maryland

Orange Braised Duck Maryland recipe by Warren Fouracre.


6 Duck marylands
2 tbl Duck fat
300 ml Chicken stock
400 ml Orange juice
1/2 Thyme bunch
3 Bay leaves
3 Cloves
2 Star anise
1 Cinnamon quill
1 tbl Muscovado sugar


  1. Trim excess duck skin from Maryland, place in a cold pan over low heat to release the duck fat.
  2. Discard skin, reserving the duck fat.
  3. Preheat the oven to 180 degrees.
  4. Place pan over low/medium heat & add duck fat.
  5. Season the duck with salt & pepper, add skin side down to the pan, cook until golden in colour then flip over (be careful as the fat may spit).
  6. Add remaining ingredients to a pan & bring to the boil.
  7. Pour liquid into a baking dish, place duck legs in singular form (the duck legs should not be fully submerged in liquid).
  8. Cover with a lid or aluminum foil, cook for 1.5 hr at 180 degrees.
  9. Remove duck from braising liquid & place on an oven tray.
  10. Increase oven to 200 degrees & place ducks in to achieve a golden skin.
Orange Braised Duck Maryland

Recipe by …

Warren Fouracre

Warren Fouracre
The Junction Hotel Head Chef