Main Courses > Poultry Dishes > Duck & Turkey > Roast Duck à l'Orange

Classic Roast Duck à l'Orange

A timeless French classic, this Roast Duck à l'Orange features a perfectly roasted duck with crispy skin, complemented by a vibrant and tangy orange sauce. It's an elegant dish perfect for special occasions.

Prep Time
30 minutes
Cook Time
2-2.5 hours
Servings
4-6
Ingredients
  • 1 Whole Duck (about 5-6 lbs)
  • 3 Oranges
  • 1/2 cup Dry White Wine
  • 1 cup Duck or Chicken Broth
  • 2 tablespoons Orange Liqueur (such as Cointreau or Grand Marnier)
  • 1 tablespoon Honey
  • 2 tablespoons Butter
  • 2 teaspoons Salt
  • 1 teaspoon Black Pepper
  • 3-4 Fresh Thyme Sprigs

Preparing the Duck

Preheat your oven to 325°F (160°C). Rinse the duck inside and out and pat it completely dry with paper towels. This is crucial for achieving crispy skin. Trim any excess fat from around the cavity opening. Prick the skin all over with a fork or skewer, being careful not to pierce the meat. This helps the fat render during cooking.

Seasoning the Duck

Season the inside and outside of the duck generously with salt and pepper. Place the thyme sprigs inside the cavity of the duck.

Roasting the Duck

Place the duck on a roasting rack set inside a roasting pan. This allows the fat to drip away from the duck as it cooks. Roast for 2-2.5 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). During the roasting process, baste the duck with its own rendered fat every 30 minutes. This helps to keep the skin moist and encourages browning. If the skin starts to get too dark, tent it loosely with foil.

Making the Orange Sauce

While the duck is roasting, prepare the orange sauce. Zest two of the oranges and juice all three. In a saucepan, melt the butter over medium heat. Add the orange zest and cook for 1 minute, until fragrant. Add the orange juice, white wine, and duck or chicken broth to the saucepan. Bring to a simmer and cook for 15-20 minutes, or until the sauce has reduced slightly and thickened. Stir in the orange liqueur and honey. Taste and adjust seasoning as needed.

Resting and Serving

Once the duck is cooked, remove it from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful duck. Carve the duck and serve with the orange sauce. Garnish with orange slices and fresh thyme sprigs, if desired.

Nutrition Facts Estimated per 100g of product

Calories: 250-300, Protein: 20-25g, Fat: 15-20g, Carbohydrates: 5-10g (values are approximate and depend on the specific ingredients and cooking methods)

Other Considerations for Nutrition

Duck is relatively high in fat, so consider removing some of the skin after cooking to reduce the fat content. The orange sauce adds some natural sugars, so be mindful of portion sizes, especially if you are managing blood sugar levels.

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FAQ

  • How do I get crispy duck skin?

    The key to crispy duck skin is to ensure the duck is completely dry before roasting, prick the skin all over to allow fat to render, and baste the duck with its own fat during cooking. Roasting at a lower temperature initially also helps to render the fat slowly.
  • Can I make the orange sauce ahead of time?

    Yes, you can make the orange sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat gently before serving.
  • What side dishes go well with Roast Duck à l'Orange?

    Roasted potatoes, wild rice pilaf, steamed asparagus, or a simple green salad all complement Roast Duck à l'Orange beautifully.