Duckling a La Orange
Elevate your dining table with the timeless elegance of Duckling à l’Orange, a French classic that pairs tender roasted duck with a glossy, citrus-infused orange sauce. This sophisticated dish strikes the perfect balance between savory and sweet, with the duck's crispy golden skin complementing the zesty brightness of freshly squeezed orange juice and zest. A reduction of dry white wine, chicken stock, and a touch of sugar creates a silky sauce, thickened to perfection with cornstarch for a restaurant-quality finish. Perfect for special occasions, this show-stopping recipe serves four and is surprisingly achievable, with minimal prep time followed by a slow roast in the oven. Garnished with fresh orange slices or zest, Duckling à l’Orange is the ultimate fusion of decadence and refreshingly vibrant flavors.
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Recipe Information
Ingredients
- 1 (approximately 5 pounds) duckling
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons unsalted butter
- 2 medium shallots, minced
- 4 large oranges, juiced
- 2 tablespoons zest of oranges
- 1 cup dry white wine
- 1 cup chicken stock
- 3 tablespoons sugar
- 2 tablespoons white wine vinegar
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 375°F (190°C).
Rinse the duckling and pat it dry with paper towels. Trim any excess fat from the cavity and sides.
Season the duckling generously inside and out with salt and black pepper.
Place the duckling on a rack in a roasting pan, breast side up, and roast for approximately 1 hour and 45 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the meat.
While the duckling is roasting, prepare the orange sauce. In a medium saucepan over medium heat, melt the butter.
Add the minced shallots to the saucepan and sauté until softened, about 3 minutes.
Pour in the orange juice, orange zest, white wine, chicken stock, sugar, and white wine vinegar. Stir to combine.
Bring the mixture to a simmer and reduce the heat to low. Let the sauce reduce by half, stirring occasionally, about 15-20 minutes.
In a small bowl, mix the cornstarch with water to create a slurry. Gradually whisk the slurry into the sauce to thicken it.
Taste the sauce and adjust seasoning as needed. Set aside and keep warm.
Once the duckling is finished roasting, remove it from the oven and let it rest for 15 minutes before carving.
Carve the duckling into portions and arrange on a serving platter.
Drizzle the warm orange sauce over the duckling or serve the sauce on the side.
Garnish with additional orange zest or fresh orange slices if desired, and serve immediately.
Nutrition Facts
Calories |
8882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 684.8 g | 878% | |
| Saturated Fat | 241.0 g | 1205% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1838 mg | 613% | |
| Sodium | 6307 mg | 274% | |
| Total Carbohydrate | 161.2 g | 59% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 123.2 g | ||
| Protein | 472.7 g | 945% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 66.6 mg | 370% | |
| Potassium | 6898 mg | 147% | |
*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.
