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Roast Duck with Orange Sauce
Lunch • Singapore
How to Make Vegetarian Roast Duck with Orange Sauce (Traditional & Healthy Version)
Vegetarian Roast Duck with Orange Sauce is a beloved dish that showcases Singapore’s flair for creative fusion, blending the classic flavors of hawker-style roast "duck" with a tangy, aromatic orange sauce. Traditionally found in bustling kopitiams and modern vegetarian eateries across Singapore, this dish reinvents the rich, savory profile of roast duck using plant-based ingredients, making it both heart-friendly and accessible to all dietary preferences. The zesty orange glaze adds a refreshing lift, reflecting Singapore’s love for bold, layered tastes while staying true to its health-conscious, multicultural roots. This dish embodies the spirit of Singaporean cuisine: inventive, inclusive, and bursting with flavor. It’s an excellent choice for lunch, whether you’re enjoying a quick meal at the office, a leisurely weekend treat, or sharing with family. The familiar aroma of roast “duck” meets the sweet-citrusy notes of fresh orange, creating a meal that’s comforting yet exciting—a perfect representation of Singapore’s vibrant food scene. Enjoy this lighter, vegetarian take on a classic, without missing out on the taste and tradition that make Singaporean meals so memorable.
Ingredients(for 1 generous portion, as served in Singapore kopitiams)
- 200g Mock duck (available at vegetarian stalls)
- 1/2 cup Fresh orange juice (from local oranges)
- 1 tsp Orange zest (grated)
- 2 tbsp Low-sodium soy sauce (for seasoning)
- 1 tbsp Maple syrup (or local honey)
- 1 tsp Cornstarch (for thickening)
- 1 tsp Fresh ginger (grated)
- 2 cloves Garlic (minced)
- 1 tsp Sesame oil (for roasting)
- 2 stalks Spring onions (sliced for garnish) - optional
- 1/4 tsp Black pepper (to taste) - optional
Instructions
- 1
Preheat your oven to 200°C. Pat the mock duck dry with a paper towel and brush lightly with sesame oil.
5 minutes
Brushing with oil helps achieve a crispy skin.
- 2
Place the mock duck on a baking tray lined with parchment paper. Roast for 15 minutes until edges are golden and slightly crisp.
15 minutes
Turn halfway for even roasting.
- 3
While the duck is roasting, combine orange juice, orange zest, soy sauce, maple syrup, ginger, and garlic in a small saucepan. Bring to a gentle simmer over medium heat.
5 minutes
Stir continuously to prevent sticking.
- 4
Mix cornstarch with 2 tablespoons of water to form a slurry. Slowly whisk into the sauce until thickened and glossy.
2 minutes
Add slurry gradually to avoid lumps.
Why This Dish is Healthy
Choosing vegetarian options like this Singaporean roast duck reduces intake of animal fats and cholesterol, supporting heart health and weight management. Fresh citrus and aromatic spices not only boost flavor but offer immune-boosting vitamins and antioxidants. The recipe uses wholesome, minimally processed ingredients, making it a balanced, satisfying lunch that fits easily into a calorie-conscious diet.
This vegetarian Roast Duck with Orange Sauce is low in saturated fat and cholesterol, thanks to the use of plant-based mock duck and a fresh, citrus-forward sauce. The dish supplies a good dose of vitamin C from the orange juice and zest, while ginger and garlic offer antioxidants and anti-inflammatory benefits. Using low-sodium soy sauce and minimal added sugars makes it suitable for those monitoring sodium or calorie intake, and the absence of dairy keeps it light on the digestive system.
Pro Tips
- 💡Tip 1: For extra crispiness, air-fry the mock duck at 180°C for 10 minutes instead of roasting.
- 💡Tip 2: Add a few orange segments as garnish for a burst of freshness.
- 💡Tip 3: If you prefer a spicier kick, add a dash of freshly chopped chilli to the sauce.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to preserve texture. Keep sauce separate for best results.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 380.0 kcal |
