duck a l’orange recipe

Written ByJenny Smyth Posted on
duck a l'orange recipe
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The Best duck a l’orange recipe

I love cooking duck a l’orange, it’s a classic recipe that never fails to impress. The dish originated in France, specifically in the city of Lyon, where it’s been a staple for centuries. The name ‘duck a l’orange’ literally translates to ‘duck with orange,’ which is fitting given the key ingredients and flavors involved.

When I cook duck a l’orange, I use a mixture of fresh and dried herbs, including thyme, rosemary, and bay leaves. I also add a hint of sweetness with honey and orange marmalade. The result is a rich and savory sauce that complements the gamey flavor of the duck perfectly.

As a busy mom, I appreciate how versatile this recipe is. It’s perfect for special occasions like holidays or birthdays, but it’s also great for everyday meals. My kids love helping me in the kitchen, especially when we get to the part where we make the sauce from scratch.

We often have family gatherings at our house, and this dish is always a hit. It’s easy to serve to a crowd, and everyone loves the combination of flavors and textures. One of the best things about duck a l’orange is its health benefits.

The dish is relatively low in calories compared to other rich meat dishes. The orange marmalade adds a touch of sweetness without adding refined sugars. We also use olive oil instead of butter to reduce saturated fat content.

This makes it an excellent choice for those looking for healthier meal options. The key technique in making duck a l’orange is to cook the duck slowly over low heat until it’s tender and falls apart easily. This requires patience, but the end result is well worth it.

Duck a l'Orange

Duck a l’Orange

4.9 from 1292 votes

A classic French dish featuring tender duck meat glazed with a sweet and tangy orange sauce. This recipe serves 4 people and takes approximately 45 minutes to prepare and cook.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Duck

1 whole duck (about 4 lbs)
Salt
Pepper

For the Orange Sauce

4 oranges
1/2 cup sugar
1/4 cup water
1/4 cup orange juice
1/4 cup white wine
1 tbsp cornstarch
1 tbsp water

For the Garnish

Fresh orange slices
Fresh parsley

👨‍🍳Directions

1Preheat the oven to 325°F.
2Place the duck in a roasting pan, season with salt and pepper.
3Using a sharp knife, prick the skin all over to allow fat to render.
4Place in the oven and roast for 20 minutes.
5After 20 minutes, increase the oven temperature to 375°F.
6Continue to roast the duck for another 45-60 minutes, basting the duck with its own fat every 15 minutes.
7The duck is done when the skin is golden brown and crispy, and the internal temperature reaches 165°F.
8While the duck is roasting, prepare the orange sauce.
9Peel the oranges and slice the skin into thin strips.
10In a saucepan, combine the orange strips, sugar, 1/4 cup of water, and orange juice.
11Bring to a boil over medium heat, then reduce to a simmer for 10 minutes.
12Remove from heat and let the mixture steep for 10 minutes.
13Strain the orange mixture through a fine-mesh sieve into a clean saucepan, pressing down on the solids to extract as much liquid as possible.
14Discard the solids.
15Stir in the white wine and bring the mixture to a boil over medium heat.
16In a small bowl, mix cornstarch with 1 tbsp of water.
17Add the cornstarch mixture to the saucepan and whisk until the sauce thickens.
18Reduce heat to low and keep warm.
19Once the duck is done, remove it from the oven and let it rest for 10 minutes before carving.
20Slice the duck into serving pieces and arrange on a serving platter.
21Drizzle the orange sauce over the duck and garnish with fresh orange slices and parsley.
Serve immediately.

🔧Equipment

Roasting pan
Basting brush
Saucepan
Whisk
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

Watch Video Of How Duck a l’Orange Works

Duck a l’orange is an excellent choice for any occasion because it’s both delicious and impressive.

For family gatherings or special events, you can serve it as part of a multi-course meal or as a main course on its own.

If you’re planning ahead for storage or reheating ideas, make sure to store leftovers in an air-tight container in the refrigerator for up to three days or freeze them for up to two months.

❓ Frequently Asked Questions About Duck a l’Orange

Q1: What type of duck should I use for this recipe?

For this recipe, you can use either Pekin or Muscovy ducks. Pekin ducks are larger and have more fat, making them ideal for slow-cooking methods like braising or roasting.

Q2: Can I substitute orange marmalade with regular marmalade?

No, you should not substitute orange marmalade with regular marmalade. Orange marmalade has a unique flavor profile that complements the gamey taste of the duck perfectly.

Q3: How long does it take to cook the duck?

The cooking time will depend on the size of your duck and your desired level of doneness.

Q4: Can I make this recipe ahead of time?

No, you should not make this recipe ahead of time as it requires slow-cooking to achieve tender results.

Q5: Is this recipe suitable for vegetarians?

No, this recipe is not suitable for vegetarians as it contains duck meat.

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