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Duck a l'Orange

A showpiece of French haute cuisine: roasted duck with lacquered, crackling skin served with a bittersweet orange gastrique that balances richness with citrus brightness. Plan ahead: the duck should air-dry uncovered in the refrigerator overnight for the crispiest skin.

165 minHardServes 4620 cal/serving

FrenchDinnerStovetop and OvenStandardHigh ProteinLow Carb

Ingredients

  • 5 lbs whole duck (Pekin or Moulard), giblets removed, patted dry
  • 3 navel oranges, zested and juiced
  • 1 navel orange (for stuffing cavity), halved
  • 1/4 cup granulated sugar
  • 1/4 cup red wine vinegar
  • 2 cups low-sodium chicken stock (or duck stock)
  • 1/4 cup Grand Marnier or Triple Sec
  • 2 tbsp unsalted butter, cold, cut into cubes
  • 2 tsp cornstarch
  • 2 tbsp honey
  • 4 fresh thyme sprigs
  • 1 garlic head, halved crosswise
  • 2 tsp kosher salt
  • 1 tsp black pepper, freshly ground

Instructions

  1. 1

    The day before, score the whole duck (Pekin or Moulard) skin in a crosshatch pattern. Season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Refrigerate uncovered overnight to dry the skin.

  2. 2

    Remove the duck from the fridge 30 minutes before cooking. Preheat oven to 375°F. Stuff the cavity with 1 halved navel orange (for stuffing cavity), 4 fresh thyme sprigs sprigs, and 1 halved crosswise garlic head.

  3. 3

    Prick the duck skin all over with a fork (especially around the thighs and back) to help render the fat. Place breast-side up on a rack in a roasting pan. Roast for 1 hour.

  4. 4

    While the duck roasts, make the gastrique: combine 1/4 cup granulated sugar and 1/4 cup red wine vinegar in a heavy saucepan over medium heat. Cook without stirring until the caramel turns amber. Carefully add 2 cups low-sodium chicken stock (or duck stock). Add the juice from 3 navel oranges and stir. Simmer 5 minutes.

  5. 5

    Stir 2 tsp cornstarch with 1 tablespoon cold water until smooth, then whisk into the sauce. Add 1/4 cup Grand Marnier or Triple Sec and simmer until the sauce lightly coats a spoon, about 3-4 minutes. Remove from heat. Whisk in cold 2 tbsp cold, cut into cubes unsalted butter until glossy. Season with salt and pepper. Keep warm.

  6. 6

    Mix 2 tbsp honey with 1 tablespoon orange juice. After the first hour of roasting, brush the duck with the honey-orange glaze. Continue roasting for 30-45 minutes, glazing once more, until the skin is deep mahogany and crackling and the duck reaches 165°F (74°C) in the thickest part of the thigh.

  7. 7

    Rest the duck for 15 minutes before carving. Discard the cavity stuffing.

  8. 8

    Carve the duck: remove the legs and thighs, then slice the breast. Arrange on a platter. Spoon orange gastrique over the duck; serve the rest alongside. Garnish with navel oranges zest.

Questions

Can I make Duck a l'Orange dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, cold, cut into cubes. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Duck a l'Orange keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Duck a l'Orange?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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