A classic of French cuisine, Duck à l’Orange combines the rich, gamey flavor of duck with the bright, citrusy notes of an orange-infused sauce. This elegant main course offers the perfect balance of savory and sweet, ideal for impressing guests or enjoying a decadent evening in.
If using a whole duck, remove giblets and excess fat. Prick the skin of the duck all over with a fork (avoid piercing the meat). If using breasts, score the skin in a crosshatch pattern.
Season duck generously with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the duck skin-side down until golden and crispy (6–8 min). Flip and cook an additional 3–4 minutes for medium-rare. Set aside to rest.
In a small saucepan, combine sugar and vinegar. Simmer over medium heat until it turns a light golden color (do not stir, swirl if needed).
Carefully add orange juice, zest, and stock to the caramel (it may splatter—use caution). Let it reduce by half, about 10–12 minutes. Stir in Grand Marnier, salt to taste, and whisk in butter to finish. For a thicker sauce, whisk in a slurry of cornstarch and water, and simmer until thickened.
Slice the duck breasts thinly across the grain or portion out your roast. Spoon orange sauce over the duck and garnish with orange slices and herbs.
A classic pairing would be a Pinot Noir or a fruit-forward Grenache, which complements the sweet-and-savory profile of the dish.
Ingredients
Directions
If using a whole duck, remove giblets and excess fat. Prick the skin of the duck all over with a fork (avoid piercing the meat). If using breasts, score the skin in a crosshatch pattern.
Season duck generously with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the duck skin-side down until golden and crispy (6–8 min). Flip and cook an additional 3–4 minutes for medium-rare. Set aside to rest.
In a small saucepan, combine sugar and vinegar. Simmer over medium heat until it turns a light golden color (do not stir, swirl if needed).
Carefully add orange juice, zest, and stock to the caramel (it may splatter—use caution). Let it reduce by half, about 10–12 minutes. Stir in Grand Marnier, salt to taste, and whisk in butter to finish. For a thicker sauce, whisk in a slurry of cornstarch and water, and simmer until thickened.
Slice the duck breasts thinly across the grain or portion out your roast. Spoon orange sauce over the duck and garnish with orange slices and herbs.
A classic pairing would be a Pinot Noir or a fruit-forward Grenache, which complements the sweet-and-savory profile of the dish.