Duck à l’Orange stands as one of French cuisine’s most celebrated dishes, combining the rich, succulent flavors of roasted duck with a bright, tangy orange sauce that perfectly balances the meat’s natural richness. This timeless recipe transforms a whole duck into an impressive centerpiece that serves 4-6 people, making it ideal for special occasions, holiday dinners, or when you want to create something truly memorable in your kitchen. The dish features tender, crispy-skinned duck paired with a glossy orange sauce that combines fresh citrus with subtle hints of brandy and aromatics.
Ingredients
For the Duck:
- 1 whole duck (4-5 pounds), thawed if frozen
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 oranges, quartered
- 4 sprigs fresh thyme
- 2 bay leaves
For the Orange Sauce:
- 1 cup fresh orange juice (about 3-4 oranges)
- Zest of 2 oranges
- 1/4 cup brandy or cognac
- 2 tablespoons honey
- 2 tablespoons white wine vinegar
- 1 cup chicken broth
- 2 tablespoons butter
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Salt and pepper to taste
Preparation Steps
Begin by removing the duck from the refrigerator 30 minutes before cooking to bring it to room temperature. Preheat your oven to 425°F. Pat the duck completely dry with paper towels, paying special attention to the cavity. Using a sharp knife, score the skin in a crosshatch pattern, cutting through the fat layer but not into the meat. This helps render the fat and creates crispy skin.
Season the duck inside and out with salt and pepper. Stuff the cavity with the quartered oranges, thyme sprigs, and bay leaves. These aromatics will infuse the meat with subtle flavors during cooking. Tie the legs together with kitchen string and tuck the wing tips under the body.
Roasting the Duck
Place the duck breast-side up on a rack in a roasting pan. The rack prevents the duck from sitting in its own fat. Roast for 20 minutes at 425°F, then reduce the temperature to 350°F. Continue cooking for about 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F.
During cooking, prick the skin every 20 minutes with a fork to help release fat. Remove accumulated fat from the roasting pan periodically, saving 2 tablespoons for the sauce. The skin should be golden brown and crispy when finished.
Making the Orange Sauce
While the duck rests, prepare the sauce. In a saucepan over medium heat, combine the fresh orange juice, orange zest, brandy, honey, and white wine vinegar. Bring to a boil, then reduce heat and simmer until the liquid reduces by half, about 10 minutes.
Add the chicken broth and continue simmering for another 5 minutes. Mix the cornstarch with cold water to create a slurry, then whisk it into the sauce. Cook for 2 minutes until the sauce thickens and becomes glossy. Remove from heat and whisk in the butter and reserved duck fat. Season with salt and pepper.
Carving and Serving
Let the duck rest for 15 minutes after roasting before carving. Remove the aromatics from the cavity and discard. Using a sharp carving knife, remove the legs and thighs first, then slice the breast meat against the grain into even pieces.
Arrange the carved duck on a serving platter and spoon some of the warm orange sauce over the meat. Serve immediately with the remaining sauce on the side. The dish pairs beautifully with roasted potatoes, steamed vegetables, or a simple green salad.
Tips for Success
The key to perfect Duck à l’Orange lies in properly rendering the fat to achieve crispy skin while keeping the meat moist. Don’t skip the scoring step, as this is crucial for fat rendering. If the skin starts browning too quickly during roasting, cover loosely with foil.
For the best flavor, use fresh orange juice rather than bottled, and don’t over-reduce the sauce as it can become too thick or bitter. The finished sauce should coat the back of a spoon but still pour easily. If it becomes too thick, thin with a little chicken broth or orange juice.
