Duck Orange is a popular recipe in the world with many variations. This version is traditionally used in France. You can use Grand Marnier instead of orange liqueur.
Ingredients list for Duck “A l’Orange” Recipe
- 1 whole duck (6lb.)
- 4 oranges
- 1/4 cup duck broth
- 3 tablespoons orange liqueur
- 2 tablespoons of Porto
- 2 tablespoons of sugar
- 2 tablespoons of balsamic vinegar
- 1 tablespoon butter
- 1/2 teaspoon salt and pepper
Photo credit: © Eatwell101.com
Cooking instruction
1. Preheat oven to 200°C.
2. Cut the rind of 4 oranges. Boil gently in water for 20 minutes. Drain.
3. Add a pinch of salt and pepper inside the duck with a third of the orange peels.
4. Roast in oven for 15 minutes reduced to 175°C. Turn the duck and roast for another 30 minutes. Turn the duck again. Roast for 20 minutes. Add a pinch of salt and turn one last time. Roast for 15 minutes.
5. Boil vinegar and sugar for 5 minutes. Remove from heat. Add half the duck broth. Cook over a low heat for 1 minute, stirring. Add remaining broth, Porto and orange peels. Cook over a low heat for 4 minutes. Pour the orange liqueur.
6. Remove the fat from the duck dish.
7. Put the butter into the sauce just before serving. Pour sauce over duck. Garnish with orange segments.
— Also Read: Roasted Lamb Shank with Aromatic Herbs
Wine suggestions: Riesling, Pomerol and Saint Emilion, Madiran or Chateauneuf du Pape.
Bon appetit!
French Duck a l’ Orange
by eatwell101
Yield: 6
Prep Time: 20 min
Cook Time: 80 min
Ingredients
- 1 whole duck (6lb.)
- 4 oranges
- 1/4 cup duck broth
- 3 tablespoons orange liqueur
- 2 tablespoons of Porto
- 2 tablespoons of sugar
- 2 tablespoons of balsamic vinegar
- 1 tablespoon butter
- 1/2 teaspoon salt and pepper
Instructions
- Preheat oven to 200°C.
- Cut the rind of 4 oranges. Boil gently in water for 20 minutes. Drain.
- Add a pinch of salt and pepper inside the duck with a third of the orange peels.
- Roast in oven for 15 minutes reduced to 175°C. Turn the duck and roast for another 30 minutes. Turn the duck again. Roast for 20 minutes. Add a pinch of salt and turn one last time. Roast for 15 minutes.
- Boil vinegar and sugar for 5 minutes. Remove from heat. Add half the duck broth. Cook over a low heat for 1 minute, stirring. Add remaining broth, Porto and orange peels. Cook over a low heat for 4 minutes. Pour the orange liqueur.
- Remove the fat from the duck dish.
- Put the butter into the sauce just before serving. Pour sauce over duck. Garnish with orange segments.
Did you make this recipe?
Tag @eatwell101
on Instagram and hashtag it #eatwell101.
This post may contain affiliate links. Please read our disclosure for more info.
