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5-Star Duck à l’Orange

Experience the unforgettable flavors of Duck à l’Orange, a classic French dish featuring succulent roasted duck served with a rich and tangy orange sauce, perfect for special occasions.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole whole duck (about 5 lbs) Sourcing from local farms recommended for freshness.
  • 2 pieces oranges Navel or Cara Cara varieties work well.
  • 1 cup chicken stock Use low-sodium for better flavor control.
  • 2 tbsp sugar Turbinado sugar preferred for caramel notes.
  • 2 tbsp vinegar White wine vinegar or apple cider vinegar are good options.
  • 1 piece shallot, minced Fresh shallots enhance flavor.
  • 2 tbsp butter Use room temperature, unsalted butter for sauce.
  • to taste salt and pepper Season generously.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Generously season the whole duck with salt and pepper.
  3. Place the duck breast-side up in a roasting pan and roast for 1.5 hours, or until the skin is golden and juices run clear when pierced.
  4. Halfway through roasting, baste the duck with its own juices.
Sauce Preparation
  1. In a saucepan over medium heat, combine 2 tbsp sugar and 2 tbsp vinegar. Stir until caramelized.
  2. Once caramelized, add the minced shallot, followed by the orange juice and zest. Let it simmer until reduced by half.
  3. Stir in 2 tbsp of butter for a glossy finish and remove from heat.
Serving
  1. Slice the duck and pour the orange sauce over it before serving.

Notes

Leftover duck can be stored in the fridge for up to 3 days. Reheat gently in the oven to maintain its crispy skin. You can also prep the orange sauce in advance and refrigerate.