Duck à l'Orange
Experience a delightful fusion of classic French cuisine with a modern twist. This Duck à l'Orange recipe combines crispy roasted duck with a sweet and tangy orange sauce, creating a harmonious balance of flavors that is sure to impress any dinner guest.
Prep time: 15 minutesCook time: 1 hour 30 minutesServes: 4
Ingredients
1 whole duck (about 5 lbs)
Salt and pepper to taste
1 tbsp olive oil
1 cup freshly squeezed orange juice
1/2 cup chicken stock
2 tbsp Grand Marnier or other orange liqueur
2 tbsp white wine vinegar
2 tbsp honey
2 tbsp unsalted butter
Zest of 1 orange
1 tbsp cornstarch mixed with 2 tbsp water
Instructions
1. Preheat your oven to 375°F (190°C).
2. Pat the duck dry with paper towels and season the cavity and skin generously with salt and pepper.
3. Heat olive oil in a large ovenproof skillet over medium heat. Place the duck breast-side down and sear until the skin is golden brown, about 5 minutes.
4. Flip the duck and transfer the skillet to the preheated oven. Roast for 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C).
5. While the duck is roasting, prepare the orange sauce. In a saucepan, combine orange juice, chicken stock, Grand Marnier, white wine vinegar, and honey. Bring to a simmer over medium heat and cook until reduced by half, about 20 minutes.
6. Stir in the butter and orange zest, then thicken the sauce by adding the cornstarch mixture. Cook for an additional 2-3 minutes until the sauce has thickened.
7. Remove the duck from the oven and let it rest for 10 minutes before carving.
8. Serve the duck with the orange sauce drizzled on top.
Storage
Store any leftover duck in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, place duck portions in a preheated oven at 300°F (150°C) for about 15 minutes, or until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
