Duck à l’Orange Recipe – French Special
Looking to create a classic French-inspired dinner? This Duck à l’Orange Recipe features a succulent roast duck paired with a sweet and tangy orange sauce. Crispy skin, tender meat, and the vibrant flavor of fresh orange juice and zest make this dish a showstopper for special occasions, holiday meals, or gourmet home cooking. Serve with roasted vegetables or herb-garnished sides to enjoy the full elegance of this French cuisine recipe.
- Prep Time20 min
- Cook Time1 hr 20 min
- Total Time1 hr 40 min
Duck à l’Orange Ingredients:
- 1 whole duck (about 4–5 lbs / 1.8–2.3 kg)
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 cup freshly squeezed orange juice
- Zest of 1 orange
- 2 tbsp sugar
- 1 tbsp white wine vinegar
- 1 cup chicken or duck stock
- 2 tbsp butter
Optional Garnish:
- Orange slices
- Fresh parsley
Duck à l’Orange Instructions:
Preheat oven to 375°F (190°C).
Season duck inside and out with salt and black pepper.
Place duck on a rack in a roasting pan and roast for 1–1.5 hours until the skin is crispy and meat is cooked through.
While the duck is roasting, prepare the orange sauce: In a small saucepan, combine sugar and vinegar and cook until caramelized.
Add orange juice, zest, and stock, and simmer until slightly thickened.
Stir in butter for a glossy finish and season with salt and pepper to taste.
Remove the roasted duck from the oven, carve, and drizzle the orange sauce over the meat.
Garnish with orange slices and fresh parsley before serving.
Recipe Notes :
Ensure the duck skin is crispy by roasting at the right temperature and using a rack to elevate it.
Caramelize sugar carefully when preparing the orange sauce to avoid burning.
Use duck or chicken stock for a richer flavor in the sauce.
Stir in butter at the end for a glossy, smooth finish.
Garnish with orange slices and fresh parsley for a visually appealing presentation.
