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Roasted Duck a l’Orange Recipe
Marigold Voss

Roasted Duck a l’Orange Recipe

A classic French dish featuring crispy roasted duck served with a rich and glossy orange sauce. This elegant recipe balances savory flavors with bright citrus notes, perfect for special occasions or holiday meals.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 15 minutes
Total Time 2 hours 5 minutes
Servings: 4 People
Course: Main Course
Cuisine: French
Calories: 520
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 whole Duck 4–5 lb, cleaned
  • 1 tsp Salt to taste
  • ½ tsp Black pepper freshly ground
  • 1 tbsp Olive oil optional
  • 1 cup Orange juice freshly squeezed
  • 1 tbsp Orange zest finely grated
  • 2 tbsp Sugar for caramelizing
  • ½ cup Chicken stock low sodium
  • 1 tbsp Red wine vinegar or white wine vinegar
  • 1 tbsp Unsalted butter cold

Equipment

  • 1 Roasting pan With rack
  • 1 Oven Preheated
  • 1 Saucepan For orange sauce
  • 1 Sharp knife For prep
  • 1 Cutting board Stable surface
  • 1 Meat thermometer Optional but recommended

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Pat the duck dry and score the skin carefully without cutting into the meat.
  3. Season duck all over with salt and black pepper.
  4. Place duck breast-side up on a rack in a roasting pan.
  5. Roast the duck for 90 minutes, draining excess fat occasionally.
  6. Remove duck from oven and let it rest for 15 minutes.
  7. Meanwhile, heat sugar in a saucepan over medium heat until caramelized.
  8. Carefully add orange juice and vinegar, stirring to dissolve caramel.
  9. Stir in orange zest and chicken stock and simmer until reduced.
  10. Whisk in cold butter to finish the sauce.
  11. Carve duck and serve with orange sauce drizzled on top.

Video

Notes

  • Always drain duck fat during roasting for crispier skin.
  • Save rendered duck fat for cooking potatoes or vegetables.
  • Sauce can be made ahead and gently reheated.
  • Serve with roasted potatoes or green beans for a classic pairing.