Go Back
–+ servings
Roasted Duck A L’Orange

Mouthwatering Roasted Duck A L'Orange for Special Occasions

Roasted Duck A L’Orange is a culinary delight combining crispy duck and a luscious orange sauce for a special occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 1 hour 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Duck
  • 1 whole Duck (Pekin recommended) 3-4 pounds
  • to taste Salt
  • to taste Pepper
For the Aromatic Base
  • 1 whole Garlic consider using whole heads
  • 1 medium Onion chopped
  • 2 medium Carrots diced
For the Orange Sauce
  • 2 whole Oranges fresh
  • 1/4 cup Cider Vinegar white wine vinegar works well as a substitute
  • 1/4 cup Honey can be swapped for maple syrup
  • 1 cup Chicken Stock use homemade or low-sodium for best results
  • 1/4 cup Grand Marnier opt for orange juice to keep it alcohol-free
  • 2 tbsp Butter or olive oil as a lighter alternative

Equipment

  • Oven
  • cast-iron skillet
  • Baking pan
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160ºC). Season the duck generously with salt and pepper. Brown it in a skillet over medium-high heat for about 10 minutes, skin-side down.
  2. In a large baking pan, arrange the garlic, onion, and carrots. Place the duck on top. Roast for 90 minutes, flipping every 30 minutes.
  3. Prepare the orange sauce by combining apple cider vinegar, orange juice, and honey in a saucepan. Bring to a boil and stir in chicken stock, then let simmer.
  4. Blanch thinly sliced orange rounds in boiling water for 2 minutes. Remove and marinate in Grand Marnier until the duck is ready.
  5. Increase the oven temperature to 450°F (230ºC) with 15 minutes remaining. Add marinated oranges around the duck and roast until the skin is crispy.
  6. Remove the duck from the oven and let it rest for 10 minutes. Carve and serve on a platter with orange sauce and roasted vegetables.

Nutrition

Serving: 1servingCalories: 560kcalCarbohydrates: 12gProtein: 38gFat: 44gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gCholesterol: 130mgSodium: 250mgPotassium: 600mgFiber: 1gSugar: 9gVitamin A: 15IUVitamin C: 30mgCalcium: 2mgIron: 10mg

Notes

Score the skin of the duck before roasting for optimal crispiness. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!