Duck à l’Orange

Duck à l’Orange is an exquisite French dish featuring succulent, crispy duck paired with a glossy, sweet, and tangy orange sauce. It's a sophisticated and timeless classic perfect for indulging at special occasions.

Prep time: 15 minutes
Cook time: 2 hours
Serves: 4

Ingredients

1 whole duck (5-6 lbs)

Salt and black pepper to taste

1 tbsp vegetable oil

2 cups fresh orange juice

1/2 cup sugar

1/2 cup red wine vinegar

1 cup chicken stock

2 tbsp Grand Marnier or other orange liqueur

Zest of 1 orange

2 tbsp unsalted butter

1 tbsp cornstarch mixed with 2 tbsp water

Instructions

1. Preheat oven to 375°F (190°C) and prepare the duck by patting it dry with paper towels and seasoning the inside and outside with salt and pepper.

2. Heat vegetable oil in a large oven-safe skillet over medium heat. Place the duck breast side down and sear until golden, about 5 minutes per side.

3. Transfer the skillet to the oven and roast for 1.5 to 2 hours, or until the internal temperature reaches 165°F, basting occasionally.

4. While the duck is roasting, prepare the orange sauce. In a saucepan, combine orange juice, sugar, and vinegar. Bring to a boil, then simmer until reduced by half.

5. Add chicken stock and continue to simmer for another 10 minutes. Stir in Grand Marnier and orange zest.

6. Whisk in the cornstarch mixture to thicken the sauce, then whisk in the butter until melted and smooth.

7. Once the duck is cooked, let it rest for 10 minutes before carving.

8. Serve the duck with the orange sauce drizzled on top.

Storage

Store leftover duck in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat the duck in a preheated oven at 350°F (175°C) for about 15 minutes or until warmed through. Reheat sauce on the stove over low heat, stirring occasionally.

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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.