Duck à l’Orange

Duck à l'Orange

Duck à l'Orange is a refined French dish that pairs crispy-skinned roast duck with a vibrant, tangy-sweet orange sauce. The contrast between the duck’s rich, gamey flavor and the bright citrus glaze is what makes this dish unforgettable. It’s elegant, festive, and perfect for special occasions.

SharePostSaveThreads
Yields4 Servings
Prep Time25 minsCook Time2 hrsTotal Time2 hrs 25 mins
For the Duck
 1 whole duck (4–5 lbs), or 4 duck breasts (skin-on)
 Salt and freshly ground black pepper
 Optional: 1 orange, halved (for roasting cavity)
 Optional: 2 sprigs thyme or rosemary
For the Orange Sauce
 ¾ cup freshly squeezed orange juice (from ~3 oranges)
 1 tbsp orange zest (from 1 orange)
 1 tbsp lemon juice
 2 tbsp red wine vinegar (or white wine vinegar)
 1 cup duck or chicken stock
 2 tbsp sugar (to taste)
 2 tbsp Grand Marnier or Cointreau (optional but classic)
 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
 Salt and pepper to taste
 Optional: Thin strips of orange zest (blanched) for garnish
Prep the Duck
1

  1. Pat the duck dry thoroughly with paper towels.

  2. Score the skin in a crosshatch pattern without cutting into the meat (if using duck breasts).

  3. Season generously with salt and pepper, inside and out.

  4. Optional: Stuff cavity with orange halves and herbs if using whole duck.

Roast the Duck
2

  1. Preheat oven to 425°F (220°C).

  2. Place duck breast-side up on a rack in a roasting pan.

  3. Roast for 20 minutes, then reduce temperature to 350°F (175°C).

  4. Roast for another 1 to 1¼ hours, basting occasionally with rendered fat.

  5. Internal temp should reach 165°F (74°C) in the thigh.

  6. Let rest 15 minutes before carving.

For Duck Breasts:

  1. Place breasts skin-side down in a cold skillet. Turn heat to medium.

  2. Render fat for 6–8 minutes, until skin is golden and crispy.

  3. Flip and cook meat side for 3–5 minutes, depending on desired doneness (135°F for medium-rare).

  4. Let rest before slicing.

Make the Orange Sauce
3

  1. In a small saucepan, combine:

    • Orange juice, lemon juice, vinegar, and sugar

  2. Simmer gently for 10–15 minutes until slightly reduced.

  3. Stir in stock, zest, and Grand Marnier (if using).

  4. Simmer another 5–7 minutes.

  5. Whisk in cornstarch slurry, stirring constantly until the sauce thickens to a silky glaze.

  6. Season with salt and pepper. Strain if preferred for extra smoothness.

To Serve
4

  • Whole duck: Carve into quarters and plate with sauce and zest ribbons

  • Duck breasts: Slice and fan over plate; spoon orange sauce on top

Serve with:

  • Potato gratin, roasted carrots, or pommes duchesse

  • Green beans almondine or haricots verts

  • A light salad with bitter greens and citrus vinaigrette

Variations
5

  • Use blood oranges for deeper color and flavor

  • Add a dash of chili flakes or ginger to the sauce for complexity

  • Reduce with demi-glace for a richer, restaurant-style finish

Pairing Suggestions
6

  • Red wine: Pinot Noir, Grenache, or Merlot

  • White wine: Dry Riesling or Chenin Blanc

  • Non-alcoholic: Blood orange soda or sparkling citrus tonic

Category, , ,

Ingredients

For the Duck
 1 whole duck (4–5 lbs), or 4 duck breasts (skin-on)
 Salt and freshly ground black pepper
 Optional: 1 orange, halved (for roasting cavity)
 Optional: 2 sprigs thyme or rosemary
For the Orange Sauce
 ¾ cup freshly squeezed orange juice (from ~3 oranges)
 1 tbsp orange zest (from 1 orange)
 1 tbsp lemon juice
 2 tbsp red wine vinegar (or white wine vinegar)
 1 cup duck or chicken stock
 2 tbsp sugar (to taste)
 2 tbsp Grand Marnier or Cointreau (optional but classic)
 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
 Salt and pepper to taste
 Optional: Thin strips of orange zest (blanched) for garnish
Duck à l’Orange
IngredientsDirections