French · Main · Hard
Duck a l Orange
Crispy roasted duck with a glossy bittersweet orange sauce. A French classic that earns its reputation.
The whole recipe in 60 seconds
Duck a l Orange, in 5 ideas
- Pricking the skin lets the fat render out. That is the whole game.
- Drain the fat twice during roasting for the crispiest skin.
- Caramelize the sugar slowly. Burned sugar cannot be saved.
- Rest the duck before carving, always.
- Save the rendered duck fat. It is liquid gold for potatoes.
What you need
Ingredients
- 1 whole duck (about 5 lbs)
- Salt and pepper
- 1 cup orange juice, fresh
- Zest of 2 oranges
- 1/2 cup sugar
- 1/4 cup red wine vinegar
- 1 1/2 cups chicken stock
- 2 tbsp Grand Marnier (optional)
- 1 tbsp butter
- Orange segments, for serving
How to make it
Directions
- Prick the duck skin all over with a fork, rub with salt and pepper, and roast at 350F breast side up for about 1 hour 45 minutes, draining fat twice.
- Meanwhile, caramelize the sugar in a saucepan until amber. Add the vinegar carefully and stir.
- Add the orange juice, zest, and stock. Simmer 15 minutes until syrupy.
- Whisk in the butter and Grand Marnier. Season to taste.
- Rest the duck 15 minutes, carve, and spoon the sauce over.
- Serve with orange segments.
Money saver. A whole duck feeds four generously and costs less per pound than duck breasts. The leftover fat is a bonus.