Duck à l'Orange with Spiced Caramel Glaze

🕒 Prep: 15 min
🔥 Cook: 1 hour 40 min
🍽 Serves: 4
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If you're looking to impress with a meal that's both elegant and bursting with flavor, Duck à l'Orange with Spiced Caramel Glaze is your answer. This classic French dish combines tender duck with a sweet, tangy glaze, perfect for special occasions or just because.

Ingredients for Duck à l'Orange with Spiced Caramel Glaze

The star of the show is, of course, the duck. Choose a whole duck about 4-5 lbs for even cooking. Season it with salt and pepper to enhance the natural flavors. The orange adds a fresh zest and acidity that cuts through the richness of the duck. For the glaze, sugar provides the sweet base, while water helps dissolve it into a smooth caramel. Cinnamon, ground ginger, and allspice infuse warmth and depth. Apple cider vinegar adds a tangy kick, and unsalted butter rounds out the glaze with a luxurious mouthfeel.

Tips & Tricks

  • Ensure your duck is completely thawed for even cooking.
  • Use a meat thermometer to check for doneness; aim for an internal temperature of 165°F (74°C).
  • Letting the duck rest before carving helps retain the juices.
  • If you find the glaze too thick, thin it with a bit of water or orange juice.

Serving Suggestions

This dish pairs beautifully with roasted root vegetables or a simple arugula salad with a citrus vinaigrette. For a starch, consider creamy mashed potatoes or a wild rice pilaf to soak up the delicious glaze.

Frequently Asked Questions

Can I use duck breasts instead of a whole duck?
Yes, but adjust the cooking time accordingly. Duck breasts will cook faster than a whole duck.
What if I don't have allspice?
You can substitute it with a pinch of nutmeg and cloves.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Duck à l'Orange with Spiced Caramel Glaze Recipe Walkthrough

Start by preheating your oven to 375°F (190°C). While the oven heats up, grab some paper towels and pat the duck dry. This is key for crispy skin, so don't skip it. Generously season the duck inside and out with salt and pepper, then stuff it with the orange zest and juice. This not only flavors the meat but also keeps it moist.

Place the duck on a roasting rack in a baking dish — this ensures even cooking and lets the fat drip away. Roast the duck for 90 minutes. You’re looking for crispy skin and cooked-through meat.

While the duck roasts, make the glaze. In a saucepan over medium heat, dissolve the sugar in water. Add cinnamon, ground ginger, and allspice, stirring for about 2 minutes to release their flavors. Stir in apple cider vinegar and unsalted butter, continuing to cook until the glaze thickens slightly.

Once the duck is done, brush it generously with the spiced caramel glaze. Return it to the oven for an additional 10 minutes, allowing the glaze to set beautifully. Finally, let the duck rest for 10 minutes before carving and serving.

Why You'll Love This Recipe

  • A unique twist on a classic French dish.
  • Rich and flavorful with a hint of warm spices.
  • Impressive presentation without complicated steps.
  • A balance of savory and sweet that delights the palate.

Ingredients

1 whole duck (4-5 lbs)
Salt and pepper to taste
1 orange, zested and juiced
1/2 cup of sugar
1/4 cup of water
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
2 tablespoons apple cider vinegar
2 tablespoons unsalted butter

Step-by-step Instructions

1. Preheat the oven to 375°F (190°C) and pat the duck dry with paper towels.
2. Season the duck inside and out with salt and pepper, then stuff it with the orange zest and juice.
3. Place the duck on a roasting rack in a baking dish and roast for 90 minutes, or until the skin is crispy and the meat is cooked through.
4. Meanwhile, prepare the spiced caramel glaze by dissolving the sugar in water in a saucepan over medium heat.
5. Once the sugar is dissolved, add cinnamon, ground ginger, and allspice, stirring for 2 minutes.
6. Stir in the apple cider vinegar and unsalted butter, cooking until the glaze thickens slightly.
7. Remove the duck from the oven and brush generously with the spiced caramel glaze.
8. Return the duck to the oven and roast for an additional 10 minutes to set the glaze.
9. Let the duck rest for 10 minutes before carving and serving.

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