Duck à l’Orange Recipe

Introduction

Duck à l’Orange is a classic French dish that pairs succulent roasted duck with a bright, tangy orange sauce. It’s a perfect centerpiece for a special dinner that balances rich flavors with citrusy freshness.

Ingredients

• 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
• 1 tsp. freshly ground black pepper
• 1 tsp. ground coriander
• ½ tsp. ground cumin
• 1 5–6-lb. whole Pekin duck, neck and giblets removed
• 1 orange
• 1 small onion, cut through root end into 8 wedges, divided
• 4 sprigs marjoram
• 4 sprigs thyme
• 2 sprigs parsley
• ½ cup dry white wine
• ½ cup duck or chicken stock or low-sodium chicken broth
• ½ medium carrot, halved lengthwise
• ½ celery stalk
• ⅓ cup sugar
• ⅓ cup fresh orange juice
• 2 Tbsp. white wine vinegar
• Kosher salt
• Duck or chicken stock or low-sodium chicken broth (if needed)
• 1 Tbsp. all-purpose flour
• 1 Tbsp. unsalted butter, room temperature
• ½ orange, zest removed in wide strips, thinly sliced

Instructions

1. Step 1: Preheat the oven to 475°F and place a rack in the middle. In a small bowl, whisk together the salt, black pepper, coriander, and cumin. Pat the duck dry and season inside and out with the spice mixture. Cut one orange in half; quarter one half. Stuff the duck cavity with the orange quarters, 4 onion wedges, marjoram, thyme, and parsley.
2. Step 2: Squeeze juice from the remaining orange half into a bowl. Add white wine and stock, stirring to combine, and set aside.
3. Step 3: Arrange carrot halves, celery stalk, and remaining onion wedges in a roasting pan. Place the duck on top and roast for 30 minutes.
4. Step 4: Reduce oven temperature to 350°F. Pour the reserved orange juice mixture into the pan around the duck. Continue roasting until a thermometer inserted into the thigh reads 170°F, about 1 to 1¼ hours. Remove from oven.
5. Step 5: Turn on the broiler and broil the duck until the skin is golden brown, about 3 minutes.
6. Step 6: Carefully tilt the duck to drain juices from the cavity into the pan. Transfer the duck to a cutting board and let rest for 15 minutes. Keep the roasting pan with vegetables and juices aside.
7. Step 7: In a small heavy saucepan, cook sugar over medium heat without stirring until it starts to melt. Stir occasionally until it becomes a deep golden caramel. Reduce heat to low; carefully add fresh orange juice and white wine vinegar. Season with a pinch of salt. Simmer while stirring until caramel dissolves and mixture is smooth, then remove from heat.
8. Step 8: Remove vegetables from the roasting pan and discard. Strain pan juices through a fine-mesh sieve into a measuring glass, skim off duck fat, and reserve it. Add stock if needed to make 1 cup of pan juices.
9. Step 9: In a small bowl, mix flour and butter to form a paste. Bring pan juices to a simmer in a small saucepan. Whisk in the flour mixture, then add the orange syrup and orange zest strips. Simmer while whisking until the sauce thickens slightly, about 5 minutes.
10. Step 10: Serve the duck carved with the orange sauce spooned alongside.

Tips & Variations

• Use a meat thermometer to ensure the duck is perfectly cooked without drying out.
• For a deeper flavor, try adding a splash of Grand Marnier or another orange liqueur to the sauce.
• Swap out marjoram with rosemary if you prefer a more piney herb aroma.

Storage

Store leftover duck and orange sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to avoid drying out the duck. The sauce can be warmed in a small saucepan over low heat, stirring frequently.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of duck for this recipe?

Pekin duck is preferred for its tenderness and flavor, but other whole ducks can work if adjusted for size and cooking time.

What can I serve with Duck à l’Orange?

Classic sides include roasted potatoes, green beans, or a simple arugula salad to complement the rich duck and bright sauce.

Duck à l’Orange Recipe

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4.9 from 684 reviews

This classic French recipe Duck à l’Orange features a whole Pekin duck roasted to perfection and served with a vibrant, tangy orange sauce made from caramelized sugar, fresh orange juice, and aromatic herbs. The duck is seasoned with a fragrant spice blend, roasted on a bed of vegetables, and finished under the broiler for crisp skin. Paired with a luscious orange reduction sauce, this elegant dish is perfect for special occasions and holiday dinners.

• Author: nova
• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 5 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: French

Ingredients

Scale 1x2x3x

For the Duck and Seasoning

• 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
• 1 tsp. freshly ground black pepper
• 1 tsp. ground coriander
• ½ tsp. ground cumin
• 1 5–6-lb. whole Pekin duck, neck and giblets removed
• 1 orange
• 1 small onion, cut through root end into 8 wedges, divided
• 4 sprigs marjoram
• 4 sprigs thyme
• 2 sprigs parsley

For Roasting and Sauce

• ½ cup dry white wine
• ½ cup duck or chicken stock or low-sodium chicken broth
• ½ medium carrot, halved lengthwise
• ½ celery stalk
• ⅓ cup sugar
• ⅓ cup fresh orange juice
• 2 Tbsp. white wine vinegar
• Kosher salt, to taste
• Duck or chicken stock or low-sodium chicken broth (if needed, for sauce adjustment)
• 1 Tbsp. all-purpose flour
• 1 Tbsp. unsalted butter, room temperature
• ½ orange, zest removed in wide strips with a vegetable peeler, strips thinly sliced

Instructions

1. Prepare the Duck and Seasoning: Preheat oven to 475°F and place a rack in the middle. In a small bowl whisk kosher salt, black pepper, ground coriander, and cumin. Pat the duck dry inside and out, then rub with the spice mixture. Cut one orange in half; quarter one half and stuff the duck cavity with these quarters along with 4 onion wedges, marjoram, thyme, and parsley sprigs.
2. Make the Liquid Mixture: Squeeze juice from the remaining orange half into a small bowl. Add white wine and duck or chicken stock, stir to combine and set aside.
3. Prepare Roasting Pan: Spread carrot halves, celery stalk, and remaining onion wedges evenly in roasting pan. Place the duck on top of the vegetables and roast for 30 minutes at 475°F.
4. Continue Roasting at Lower Temperature: Reduce oven to 350°F. Remove pan and pour in the reserved orange juice mixture. Return pan to oven and roast until an instant-read thermometer registers 170°F in the thigh, about 1 to 1¼ hours. Remove from oven.
5. Broil for Crispy Skin: Heat the broiler and broil the duck skin for about 3 minutes until golden brown.
6. Rest the Duck and Collect Juices: Using tongs, tilt the duck so juices from the cavity drain into the pan. Transfer duck to a cutting board and let rest for 15 minutes. Set roasting pan with vegetables and juices aside.
7. Make Orange Syrup: In a small heavy saucepan over medium heat, cook sugar undisturbed until it starts melting. Stir occasionally until melted and caramel turns deep golden. Reduce heat to low, carefully add fresh orange juice and white wine vinegar (mixture will bubble), season with a pinch of kosher salt. Simmer, stirring often, until caramel dissolves and liquids combine. Remove from heat.
8. Strain Pan Juices: Remove vegetables from roasting pan and discard them. Pour pan juices through a fine-mesh sieve into a measuring glass. Skim off duck fat and reserve. Adjust pan juices with stock if needed to make 1 cup.
9. Make Orange Sauce: In a small bowl blend flour and butter to form a paste. Bring pan juices to simmer in a small heavy saucepan. Whisk in flour-butter paste followed by orange syrup and orange zest. Simmer and whisk until sauce thickens slightly, about 5 minutes.
10. Serve: Serve the duck carved with the luscious orange sauce poured alongside.

Notes

• To ensure crispy skin, pat the duck very dry before seasoning.
• Use a meat thermometer to verify doneness and avoid overcooking.
• Reserve duck fat from pan juices for roasting potatoes or other usages.
• The caramel can bubble vigorously when adding juice and vinegar; be cautious to avoid splattering.
• This recipe is ideal for holiday feasts or special occasions due to its elegant presentation and rich flavors.

Keywords: duck, duck à l’orange, roasted duck, orange sauce, classic French recipe, holiday dinner, gourmet duck