Duck à l’Orange is a classic French dish known for its rich, flavorful profile combining the succulent, fatty taste of duck with the sweet and tangy flavor of orange sauce. This dish typically features a beautifully roasted duck with crispy skin complemented by a citrus-infused sauce made from orange juice, sugar, vinegar, and stock. The combination of flavors makes it a sophisticated entrée suitable for special occasions.
Description
Duck à l’Orange combines the rich, fatty meat of the duck with a sweet and tangy orange sauce. It’s a traditional French dish that offers a delightful balance of flavors, perfect for those special dining occasions.
Ingredients
- 1 whole duck (about 5 to 6 pounds)
- Salt and freshly ground black pepper, to taste
- 2 oranges
- 1 tablespoon sugar
- 1 tablespoon red wine vinegar
- 2 cups duck or chicken stock
- 2 tablespoons Grand Marnier or other orange liqueur
- 2 tablespoons unsalted butter
Appliances and Special Utensils
Recipe
- Prepare the Duck:
- Preheat your oven to 350°F (175°C).
- Pat the duck dry with paper towels. Season the duck inside and out with salt and pepper.
- Prick the duck’s skin all over with a sharp knife, being careful not to cut into the meat, which helps to render the fat.
- Roast the Duck:
- Place the duck breast side up on a rack in a roasting pan.
- Roast in the preheated oven for about 2 hours, or until the skin is golden and crispy, and the internal temperature reaches 165°F (74°C).
- While the duck roasts, periodically spoon off the excess fat from the pan.
- Prepare the Orange Sauce:
- Zest one of the oranges and set the zest aside.
- Squeeze juice from both oranges, you should get about 1 cup of juice.
- In a saucepan over medium heat, caramelize the sugar until it’s a golden color. Stir in the red wine vinegar.
- Add the orange juice and zest, and increase the heat, bringing the mixture to a boil. Add the stock and continue to boil until the sauce is reduced by half.
- Stir in the Grand Marnier, then whisk in the butter to make the sauce glossy. Strain the sauce through a fine mesh strainer to remove zest and any solids.
- Serve:
- Once the duck is cooked, let it rest for about 10 minutes. Carve the duck and arrange the pieces on a serving platter.
- Pour some of the orange sauce over the duck just before serving and serve the remaining sauce on the side.
Enjoy your Duck à l’Orange with a side of roasted vegetables or a green salad for a complete meal.