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Roasted Duck a l’Orange

Savory Roasted Duck a l’Orange with Crispy Perfection

Experience the gourmet delight of Roasted Duck a l’Orange, featuring crispy skin and a savory-sweet orange sauce.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Duck
  • 1 whole Duck Look for a fresh, free-range duck.
  • 2 heads Garlic Adds aromatic depth; substitute with garlic powder if fresh is unavailable.
  • 1 medium Onion Yellow or white onions work best.
  • 2 medium Carrots Any type of carrot will do.
  • 3 sprigs Fresh Herbs (Thyme, Rosemary, Bay Leaves) Use dried herbs if fresh is unavailable.
For the Sauce
  • 1 cup White Wine Vinegar Balances the sweetness of the sauce.
  • 1 cup Orange Juice Fresh-squeezed juice yields the best flavor.
  • 1/4 cup Honey Maple syrup can be a tasty substitute.
  • 1 cup Chicken Stock Homemade stock is ideal.
  • 1/4 cup Grand Marnier Can be replaced with any orange liqueur.
  • 2 tablespoons Cornstarch Thickens the sauce.

Equipment

  • Roasting Pan
  • Skillet
  • Saucepan
  • Meat thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C).
  2. Season the whole duck generously with salt and pepper and sear the duck in a large skillet for about 10 minutes on each side.
  3. In a roasting pan, spread out chopped garlic, onion, and carrots with fresh herbs. Place the browned duck on top.
  4. Roast the duck for 90 minutes, turning it upside down every 30 minutes.
  5. Prepare the sauce by mixing together vinegar, orange juice, and honey, gradually whisking in chicken stock on low heat.
  6. Blanch orange slices in boiling water for 2 minutes and then marinate in Grand Marnier.
  7. Increase oven temperature to 450°F (230°C) and roast the duck with orange slices for an additional 10-15 minutes.
  8. Bring the sauce to a gentle simmer, whisk in cornstarch to thicken, and swirl in butter.
  9. Carve the duck and arrange on a platter, drizzling the sauce over it before serving.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 25gProtein: 40gFat: 40gSaturated Fat: 12gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gCholesterol: 120mgSodium: 700mgPotassium: 800mgFiber: 2gSugar: 15gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Use fresh orange juice and herbs for best flavor; ensure duck is completely thawed before cooking.

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