Duck A L'Orange. Roasted Duck with Orange Sauce. Traditional French Duck Recipe.

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.

Cut an orange in half and set one half aside.

Trim excess skin and fat from the neck and tail of the duck.

Cut through the skin along the breast bone of the duck.

Using kitchen shears, cut through the breast bone to open the duck.

Press down firmly on the pelvis to flatten the duck.

Pat the duck dry and rub the skin thoroughly with the orange halves.

Place the duck on a rack in a roasting pan and prick the skin all over with a carving fork.

Roast the duck in a preheated oven at 300°F (150°C) for 45 minutes.

While the duck roasts, heat a pan over medium-low heat and melt the sugar, tipping the pan or stirring for even browning.

Pour in the vinegar, standing back to avoid splatter, and stir to combine.

Bring the mixture to a boil and boil for 3 to 4 minutes until the toffee mostly dissolves.

Add the orange juice and Grand Marnier to the pan and bring back to a boil, boiling for 2 minutes.

After 45 minutes of roasting, remove the duck from the oven and raise the oven temperature to 350°F (180°C).

Spoon some of the orange sauce over the duck and return it to the oven for another 45 minutes.

Remove the duck from the oven every 10 minutes to spoon more sauce over it.

After 45 minutes, remove the pan from the oven and transfer the duck to a platter, covering it with foil.

Strain the juices through a sieve back into the frying pan and add the orange zest and butter.

Reheat the sauce over medium heat until it just comes to a boil.

Cut the duck in half along the spine and transfer the halves to platters.

Spoon the orange sauce over the duck and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens