Description
Roasted Duck à l’Orange is a classic French dish known for its perfect balance of flavors. The crispy duck skin, tender meat, and tangy-sweet orange sauce come together to create a luxurious meal that is perfect for special occasions. With roots in Italian Renaissance cuisine, this recipe has been elevated by French gastronomy into a masterpiece of flavor and technique.
Ingredients
Units
Scale
For the Duck:
- 1 whole duck (about 5–6 lbs)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh thyme
- 1 tablespoon fresh rosemary, chopped
- 2 bay leaves
- 1 large orange, quartered
- 1 small onion, quartered
- 3 carrots, chopped
- 3 garlic cloves
For the Orange Sauce:
- 1 cup fresh orange juice
- Zest of 1 orange
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 cup chicken stock
- 2 tablespoons Grand Marnier or orange liqueur
- 1 teaspoon cornstarch (mixed with 1 tablespoon water)
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Instructions
For the Duck:
- Preheat oven to 375°F (190°C). Clean the duck, removing any excess fat or giblets, and pat dry with paper towels.
- Season the duck inside and out with salt, pepper, thyme, and rosemary. Stuff the cavity with orange quarters, onion, and bay leaves.
- Place the duck on a roasting rack in a baking pan. Scatter the chopped carrots and garlic beneath the rack.
- Roast the duck for approximately 2 hours, turning every 30 minutes for even cooking. Baste the duck with its rendered fat during roasting.
- Let the duck rest for 15 minutes under foil before carving.
For the Orange Sauce:
- In a saucepan, combine orange juice, zest, honey, and apple cider vinegar. Bring to a simmer over medium heat.
- Stir in the chicken stock and cook until reduced by half, about 10 minutes.
- Add the Grand Marnier and cornstarch mixture, stirring until the sauce thickens.
- Whisk in the butter and season with salt and pepper to taste.
To Serve:
- Carve the duck and arrange on a serving platter.
- Drizzle with the prepared orange sauce and serve the remainder on the side.