classic Duck A L'Orange on a platter with fresh rosemary and surrounded by roses

Classic Duck A L’Orange Recipe

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Duck A L’Orange is a traditional French dish that features a whole roasted duck served with a sweet and tangy orange sauce. The combination of crispy duck skin and tender meat pairs beautifully with the citrus flavors, making it a standout dish for special occasions.

This recipe incorporates elements like orange juice, zest, and a gastrique made from vinegar and sugar to create a balanced sweet-sour sauce. The dish is complemented by a rich stock made from duck trimmings, vegetables, and aromatics, enhancing the overall flavor profile.

Elegant Duck A L’Orange Recipe

This Duck A L’Orange recipe involves roasting a whole duck until the skin is crisp and golden. The accompanying sauce is made with fresh orange juice, zest, and a gastrique, creating a savory yet tart glaze that perfectly complements the rich duck meat. The dish takes about 2 hours from start to finish and serves 4 people.

Ingredients

  • 1 whole duck (about 4-5 pounds)
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 1 cup orange juice
  • 1 tablespoon orange zest
  • 1/2 cup sugar
  • 1/2 cup white wine vinegar
  • 1/4 cup Grand Marnier
  • 1 cup chicken stock
  • 1 cup duck stock (made from trimmings)
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tomato, chopped
  • 2 tablespoons butter

Instructions

  1. Prepare the Duck: Preheat the oven to 375°F (190°C). Pat the duck dry with paper towels and season generously with salt and pepper, both inside and out.
  2. Sear the Duck: In a large oven-safe skillet, heat the vegetable oil over medium-high heat. Sear the duck on all sides until the skin is golden brown, about 5-7 minutes per side.
  3. Roast the Duck: Transfer the skillet to the preheated oven and roast the duck for about 1.5 hours, or until the internal temperature reaches 165°F (74°C) and the skin is crisp.
  4. Make the Gastrique: In a small saucepan, combine the sugar and vinegar over medium heat. Stir until the sugar dissolves and the mixture thickens slightly. Add the orange juice, zest, and Grand Marnier, and simmer for 5 minutes.
  5. Prepare the Stock: In another pot, combine the duck trimmings, chopped carrot, celery, onion, garlic, and tomato. Cover with water and simmer for 1 hour to create a rich broth.
  6. Finish the Sauce: Strain the stock and add it to the gastrique. Simmer until slightly thickened. Stir in butter for richness.
  7. Serve: Carve the duck and serve with the orange sauce drizzled over the meat. Garnish with orange segments and zest, if desired.

Cook and Prep Times

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 40 minutes
  • Total Time: 2 hours

Nutrition Information

  • Servings: 4 servings
  • Calories: 650 kcal
  • Fat: 45g
  • Protein: 40g
  • Carbohydrates: 20g

This recipe is part of my 39 Simple Valentine’s Day Recipes. Just click that link to see all the amazing options!

Jeff Campbell
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