Dive into the classic French dish of Duck à l’Orange, where succulent duck meets a vibrant orange sauce. This recipe is a perfect blend of savory and sweet, making it a standout meal for special occasions or when you want to treat yourself to something extraordinary.
The star of the show is, of course, the duck. Make sure to choose a whole duck around 5-6 lbs for even cooking. Seasoning with salt and black pepper enhances the natural flavors. The vegetable oil helps achieve that golden-brown crust when searing.
The orange juice is the base of the sauce, lending brightness and sweetness. Sugar and red wine vinegar balance each other out, adding depth and a slight acidity. Chicken stock contributes a savory backbone, while Grand Marnier or another orange liqueur elevates the citrus notes. The zest of an orange intensifies the flavor, and unsalted butter adds richness to the sauce. Finally, a cornstarch mixture thickens it to the perfect consistency.
This dish pairs beautifully with roasted vegetables, such as carrots or Brussels sprouts. A side of creamy mashed potatoes or a simple green salad with a light vinaigrette complements the richness of the duck. For a complete French-inspired meal, serve with a fresh baguette.
Start by preheating your oven to 375°F (190°C). Pat the duck dry with paper towels; this helps the skin get nice and crispy. Generously season both the inside and outside with salt and black pepper. This step ensures the duck is flavorful through and through.
On the stovetop, heat the vegetable oil in a large oven-safe skillet over medium heat. Place the duck breast side down into the skillet. Sear it for about 5 minutes per side until it achieves a beautiful golden color. This searing step locks in the juices and adds texture to the skin.
Transfer the skillet to your preheated oven. Roast the duck for 1.5 to 2 hours, basting occasionally to keep it moist. You’re aiming for an internal temperature of 165°F — a meat thermometer is your best friend here.
While the duck is roasting, prepare the orange sauce. In a saucepan, combine the orange juice, sugar, and red wine vinegar. Bring this to a boil over medium-high heat, then let it simmer until the mixture reduces by half. This reduction process intensifies the flavors.
Next, add the chicken stock to the saucepan and let it simmer for another 10 minutes. Stir in the Grand Marnier and orange zest, and you’ll notice the sauce becoming more aromatic and flavorful.
To thicken the sauce, whisk in the cornstarch mixture. Finally, stir in the butter until it’s melted and the sauce is smooth. This gives the sauce a glossy finish and luxurious texture.
Once the duck is perfectly roasted, let it rest for 10 minutes before carving. This resting time allows the juices to redistribute, making the meat tender and juicy. Serve the duck with the orange sauce drizzled on top, and prepare to impress your dinner guests!
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