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.
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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!
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French Duck a l’ Orange
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.
Nutrition
Nutrition information for this recipe.
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