Duck à l'orange Recipe
French · Main course · 110 min total
A classic French dish featuring crispy-skinned roast duck with a tangy, sweet orange sauce. This home-cook version simplifies the traditional method while retaining rich flavor.
20
min prep
min prep
90
min cook
min cook
4
servings
servings
650
kcal/serving
kcal/serving
Ingredients
- 1 whole duck (about 5-6 lbs), giblets removed
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 oranges
- 1/2 cup granulated sugar
- 1/4 cup white wine vinegar
- 1 cup chicken broth
- 2 tablespoons Grand Marnier or other orange liqueur
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 sprig fresh thyme
- 1 bay leaf
Instructions
- Preheat oven to 350°F. Pat duck dry with paper towels. Prick skin all over with a fork. Season inside and out with salt and pepper. Place duck on a rack in a roasting pan.
- Roast duck for 1 hour 15 minutes to 1 hour 30 minutes, until skin is golden and crispy and internal temperature reaches 165°F in thigh. Let rest 10 minutes.
- While duck roasts, prepare sauce. Zest one orange and juice both oranges (should yield about 1/2 cup juice). Set aside.
- In a small saucepan, combine sugar and vinegar. Cook over medium heat, swirling occasionally, until sugar dissolves and turns amber (about 5-7 minutes). Do not stir.
- Carefully add orange juice, chicken broth, Grand Marnier, thyme, bay leaf, and orange zest. Stir and bring to a boil. Reduce heat and simmer 10 minutes until slightly thickened.
- Remove thyme and bay leaf. Whisk in cornstarch slurry and simmer 1-2 minutes until sauce coats the back of a spoon. Season with salt and pepper to taste.
- Carve duck into serving pieces. Spoon some sauce over duck and serve remaining on the side.
Tips
- For extra crispy skin, let duck air-dry in refrigerator uncovered overnight before roasting.
- Garnish with orange slices and fresh thyme sprigs.
- Leftover sauce can be refrigerated for up to 3 days.
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