Duck à l'Orange

Name: Duck à l'Orange
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4 servings
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

🕒 Prep: 15 min

🔥 Cook: 1 hour 30 min

🍽 Serves: 4

★★★★★

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Duck à l'Orange is a delightful classic that combines the rich flavor of duck with a zesty, sweet orange sauce. This dish brings a touch of elegance to any dinner table and is perfect for special occasions or a cozy night in.

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Ingredients for Duck à l'Orange

Duck is the star of the show, offering rich, savory meat that pairs beautifully with the citrusy sauce. Salt and pepper are essential for seasoning, enhancing the duck's natural flavors. A touch of olive oil aids in browning the skin to a perfect golden crisp.

The orange juice provides the base for our sauce, adding fresh, vibrant notes. Chicken stock adds depth and richness to the sauce, while Grand Marnier or any orange liqueur elevates the citrus flavor. White wine vinegar balances out the sweetness with a hint of acidity, and honey introduces a smooth sweetness.

Unsalted butter adds a velvety texture to the sauce, and the zest of an orange intensifies the citrus aroma. The cornstarch mixture is used to thicken the sauce to the perfect consistency.

Tips & Tricks

Ensure the duck is at room temperature before cooking for even roasting.
Use a meat thermometer for accuracy; it takes the guesswork out of doneness.
Don’t skip the resting time — it makes a big difference in tenderness.
Freshly squeezed orange juice makes a noticeable difference in flavor.

Serving Suggestions

This duck pairs wonderfully with a side of roasted vegetables like Brussels sprouts or carrots. A light, fluffy mashed potato or a simple risotto can also complement the rich flavors of the duck perfectly. A crisp green salad with a light vinaigrette can help balance the richness of the dish.

Frequently Asked Questions

Can I use a different type of liqueur?: Absolutely! If you don't have Grand Marnier, any orange-flavored liqueur will work.
How do I store leftovers?: Store any leftover duck in an airtight container in the refrigerator. It should keep well for up to three days.
Can I make the sauce ahead of time?: Yes, you can prepare the sauce a day in advance. Just reheat it gently before serving.

Duck à l'Orange Recipe Walkthrough

Start by preheating your oven to 375°F (190°C). While the oven heats up, pat your duck dry using paper towels to ensure that the skin crisps up nicely during cooking. Season the inside and outside of the duck generously with salt and pepper to enhance the flavor.

Heat a tablespoon of olive oil in a large ovenproof skillet over medium heat. Once the oil is shimmering, place the duck breast-side down in the skillet. Sear the duck until the skin is beautifully golden brown, which should take about five minutes. This step is crucial for that irresistible crispy skin.

Carefully flip the duck over and transfer the entire skillet to your preheated oven. Roast the duck for about 1 hour and 30 minutes. You're looking for an internal temperature of 165°F (74°C), so using a meat thermometer here is your best bet.

While the duck is roasting, get started on the orange sauce. In a saucepan, combine freshly squeezed orange juice, chicken stock, Grand Marnier, white wine vinegar, and honey. Bring this mixture to a simmer over medium heat and let it reduce by half, which should take about 20 minutes. This reduction intensifies the flavors.

Once reduced, whisk in the butter and orange zest. Then, gradually add the cornstarch mixture, stirring continuously until the sauce thickens — this takes just a few minutes. You'll know it's ready when it coats the back of a spoon nicely.

After the duck is done roasting, let it rest for about 10 minutes. This resting period allows the juices to redistribute, making for a juicier bite. Finally, carve the duck and serve it with a generous drizzle of the orange sauce on top.

Why You'll Love This Recipe

Perfect balance of savory and sweet flavors.
Uses simple, fresh ingredients.
Impressive yet achievable for home cooks.
Great for special dinners without the stress.
Offers a taste of French cuisine in your own kitchen.

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

Step-by-step 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.