Can You Taste this Crispy Skin Roasted Duck a L’orange?

duck

🥗Healthier: chicken

💰Cheaper: chicken

Chicken is lower in fat and more affordable.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Non-alcoholic wine is lower in calories, while grape juice is budget-friendly.

Once the duck has air-dried overnight in the fridge, remove and leave to warm at room temperature for 20 minutes.

Trim off the wings and cut off the neck using the heel of a large knife.

Using a small knife, score the skin width-wise in a V pattern from the top to the bottom. Not too deep, only score the skin and fat.

Season the skin with salt and pepper.

Season the inside with salt and pepper, then place inside half diced onion, thyme, orange slices, and the unpeeled garlic cloves. Do not stuff, it needs air to cook evenly.

Peel the onions and cut into four slices. Place in roasting pan. Ideally use a roasting rack for even cooking; if you don’t have one, rest the duck on the onion.

Place the duck over the rack, cover the duck and the pan in foil. Pour in 2 cups white wine and 2 cups of water. Place in the oven at 350°F (180°C) for 80 minutes.

Remove foil, baste with duck fat juices, and continue roasting for 30-60 minutes to obtain a nice brown crispy skin.

Once cooked, the internal temperature at the junction of the thigh and upper thigh should be 82°C (180°F). Drain the liquid from the pan into a small tall container and scoop out the fat.

Leave the duck to rest covered with foil and kitchen towel for 15 minutes before carving and serving.

Meanwhile, prepare the sauce. In a saucepan over medium heat, add 2 tbsp duck fat and the flour. Mix for 2 minutes into a roux.

Add the orange juice, honey, balsamic vinegar, bay leaf, and all the duck jus (juices) from the roasting pan (no duck fat). Bring to a simmer, mix well, and leave to reduce for 15 minutes on low heat until it reaches a nice coating consistency.

Carve the duck similar to a chicken and serve with the sauce around it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens