Roast Duck L Orange
Delight your taste buds with the timeless elegance of Roast Duck L'Orange, a classic French dish that pairs the rich, tender flavors of roasted duck with a tangy-sweet orange sauce. This recipe features a perfectly roasted duck, seasoned simply with salt and pepper and infused with fresh orange wedges for a hint of citrus. The homemade orange sauce is a show-stopper, crafted from caramelized sugar, fresh orange juice, dry white wine, and chicken stock, thickened to a silky consistency with a cornstarch slurry. Every bite is a harmonious balance of savory and sweet, making it perfect for special occasions or dinner parties. Serve this succulent centerpiece with your favorite sides, and don’t forget a few fresh orange slices for a garnish that’s as beautiful as it is flavorful. Whether you’re a seasoned cook or trying something new, this recipe will bring a touch of gourmet flair to your table.
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Recipe Information
Ingredients
- 1 4-5 lbs whole duck
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 3 oranges
- 1 cup granulated sugar
- 0.25 cup water
- 1 cup orange juice
- 0.5 cup dry white wine
- 1 cup chicken stock
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 1 tablespoon orange zest
Instructions
Preheat your oven to 375°F (190°C).
Rinse the duck inside and out with cold water, then pat it dry with paper towels. Trim excess fat and remove the giblets if present.
Rub the duck with olive oil, then season liberally with salt and black pepper both inside and out.
Pierce the duck skin lightly all over with the tip of a sharp knife to allow fat to render as it cooks. Be careful not to pierce the meat.
Slice one orange into quarters and place it inside the cavity of the duck. This will infuse the meat with citrus flavor as it roasts.
Place the duck on a rack in a roasting pan, breast side up. Roast in the preheated oven for about 90 minutes, or until the internal temperature reaches 165°F (74°C) in the thigh.
While the duck is roasting, prepare the orange sauce: Zest one orange to obtain 1 tablespoon of orange zest. Then, juice two of the oranges to yield about 1 cup of fresh orange juice.
In a small saucepan, combine the granulated sugar and 1/4 cup water. Heat over medium heat, stirring gently until the sugar dissolves. Continue cooking without stirring until the mixture turns into a light amber caramel, about 5-7 minutes.
Carefully add the orange juice to the caramel (it will bubble vigorously), then stir to dissolve the caramel into the juice.
Add the dry white wine, chicken stock, and orange zest to the saucepan. Simmer the mixture for 10 minutes to let the flavors meld.
In a small bowl, mix cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the orange sauce and let it simmer for another 2-3 minutes, or until the sauce thickens slightly.
Once the duck is fully cooked, remove it from the oven and let it rest for 10 minutes before carving.
Carve the duck into portions and serve with the orange sauce drizzled over the top. Garnish with additional orange slices if desired.
Nutrition Facts
Calories |
9210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 702.4 g | 901% | |
| Saturated Fat | 219.9 g | 1100% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 2289 mg | 763% | |
| Sodium | 11754 mg | 511% | |
| Total Carbohydrate | 292.7 g | 106% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 258.4 g | ||
| Protein | 450.3 g | 901% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 482 mg | 37% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 4697 mg | 100% | |
*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.
