Description
Duck à l’Orange is a timeless French classic that combines tender roasted duck with a bright, tangy orange glaze. This elegant dish delivers the perfect balance of savory, sweet, and citrusy flavors, making it an impressive yet approachable main course for holidays or special occasions. With crisp golden skin, juicy meat, and a velvety orange sauce, it’s a show-stopping centerpiece for any festive table.
Ingredients
Scale
For the Duck
- 1 whole duck (about 5–6 pounds)
- Salt and freshly ground black pepper
- 1 orange, cut into quarters
- 4 garlic cloves, smashed
- 1 small onion, quartered
- Fresh thyme or rosemary sprigs
For the Orange Sauce
- 1 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 1/2 cup chicken or vegetable stock
- 3 tablespoons sugar
- 2 tablespoons white vinegar
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 2 tablespoons unsalted butter
- Salt and pepper, to taste
Optional Garnish
- Fresh orange slices or zest curls
- Fresh herbs for serving
Instructions
- Prepare the Duck: Pat the duck dry with paper towels. Trim excess fat and prick the skin lightly with a fork. Season with salt and pepper inside and out. Stuff with orange quarters, garlic, onion, and herbs. Tie legs loosely with kitchen twine.
- Roast the Duck: Preheat oven to 425°F (220°C). Place duck breast-side up on a rack in a roasting pan. Roast for 45 minutes, then spoon off excess fat. Lower oven to 375°F (190°C) and roast another 45–60 minutes until golden and cooked through (165°F / 74°C at thigh).
- Rest the Duck: Transfer duck to a cutting board and let rest for 15 minutes to retain juices.
- Prepare the Sauce: In a saucepan, caramelize sugar and vinegar over medium heat until amber. Slowly whisk in orange juice, zest, and stock. Simmer 10–12 minutes, then add cornstarch slurry to thicken. Whisk in butter for a glossy finish, then season to taste.
- Glaze and Serve: Carve duck and arrange on a platter. Spoon orange sauce over the top or serve on the side. Garnish with herbs and orange slices.
Notes
- Dry skin thoroughly before roasting for the crispiest result.
- Prick, don’t pierce: Prick the skin gently to help fat render without puncturing the meat.
- Save rendered duck fat for roasting potatoes—it’s liquid gold.
- Use fresh orange juice for the brightest, most authentic flavor.
- Rest the duck before carving to keep it juicy.
- Storage: Refrigerate leftovers up to 3 days or freeze for 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Dish, Holiday Recipes, French Cuisine
- Method: Roasted
- Cuisine: French
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 10g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 160mg
Keywords: Duck à l’Orange, Roast Duck, French Recipes, Holiday Main Dishes, Duck with Orange Sauce, Easy Duck Recipes, Christmas Dinner, Thanksgiving Main Course, Elegant Dinner Ideas, Lyndy’s Kitchen