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 and Sear
2
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.
Make the Orange Caramel
3
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).
Build the Sauce
4
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 & Serve
5
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.
Wine Pairing
6
A classic pairing would be a Pinot Noir or a fruit-forward Grenache, which complements the sweet-and-savory profile of the dish.
Ingredients
For the Duck
2duck breasts (with skin on)
Salt and freshly ground black pepper
1tbspolive oil
For the Orange Sauce
¾cupfresh orange juice
1tsporange zest
1tbspGrand Marnier or Cointreau
½cupchicken or duck stock
2tbspsugar
2tbspwhite wine vinegar
1tbspcornstarch (optional, for thickening)
2tbspcold butter (cubed)
Salt, to taste
Garnish (optional)
Thin orange slices
Fresh thyme or parsley
Directions
Prep the Duck
1
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 and Sear
2
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.
Make the Orange Caramel
3
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).
Build the Sauce
4
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 & Serve
5
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.
Wine Pairing
6
A classic pairing would be a Pinot Noir or a fruit-forward Grenache, which complements the sweet-and-savory profile of the dish.
