How to Make Duck à l'Orange the Right Way

duck

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is leaner and more affordable than duck.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice offers a non-alcoholic option, while white wine can be less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat alternative.

chicken stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock is a lower-calorie option, while seasoned water is budget-friendly.

Preheat the oven to a high temperature for roasting.

Prepare the duck by blanching the skin to render fat and ensure crispiness.

Season the duck generously with salt and pepper.

Roast the duck in the preheated oven until the skin is crispy and the meat is cooked through.

While the duck is roasting, prepare the sauce by combining the bitter orange juice, stock, sugar, and vinegar in a saucepan.

Simmer the sauce until it thickens and coats the back of a spoon.

Add the zest of the bitter orange to the sauce for additional flavor.

Once the duck is done, let it rest before carving and serving with the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens