Canard a L Orange Duck with Orange
Indulge in the French culinary classic, Canard à l'Orange, an elegant roasted duck dish infused with the vibrant flavors of orange. This recipe combines crispy, golden-skinned duck with a rich and glossy orange sauce, made by blending freshly zested and juiced oranges, caramelized sugar, and a splash of Triple Sec or Grand Marnier for a sophisticated finish. Perfectly balanced with hints of sweetness and acidity, the sauce creates a stunning harmony with the savory roasted duck. Garnished with fresh thyme and orange slices, this show-stopping main course is ideal for dinner parties or special occasions. Elevate your cooking repertoire with this timeless recipe that celebrates traditional French techniques and bold, citrusy notes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 Duck (whole, about 5 pounds)
- 3 Oranges (zested and juiced)
- 50 grams Sugar
- 60 milliliters White wine vinegar
- 250 milliliters Chicken stock
- 60 milliliters Triple Sec or Grand Marnier
- 30 grams Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 sprig Fresh thyme (optional, for garnish)
- 1 Orange slices (optional, for garnish)
Instructions
Preheat your oven to 200°C (390°F).
Pat the duck dry with paper towels and trim any excess fat. Season the inside and outside of the duck generously with salt and black pepper.
Score the duck's skin in a crisscross pattern without cutting into the meat to help render the fat during roasting.
Place the duck on a roasting rack set inside a roasting pan. Roast the duck in the preheated oven for 90 minutes, flipping it halfway through, until the skin is golden and crispy.
While the duck is roasting, prepare the orange sauce. In a saucepan, combine the sugar and white wine vinegar over medium heat. Stir until the sugar dissolves, then let it simmer until it caramelizes and turns a light amber color.
Carefully add the orange juice and zest to the caramelized sugar. Stir to combine, and then add the chicken stock.
Let the mixture simmer gently for about 10 minutes, until slightly reduced.
Stir in the Triple Sec or Grand Marnier and let the sauce cook for another 5 minutes. Whisk in the unsalted butter until melted and smooth. Taste and adjust seasoning with a pinch of salt if needed.
Once the duck is cooked, remove it from the oven and let it rest for 10 minutes before carving. Skim off any excess fat from the drippings in the roasting pan.
Carve the duck into serving pieces. Serve the duck drizzled with the orange sauce and garnished with fresh thyme and orange slices if desired.
Nutrition Facts
Calories |
4232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 324.8 g | 416% | |
| Saturated Fat | 95.1 g | 476% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1681 mg | 560% | |
| Sodium | 8214 mg | 357% | |
| Total Carbohydrate | 111.9 g | 41% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 103.3 g | ||
| Protein | 172.6 g | 345% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2264 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
