Duck a l'Orange

Name: Duck a l'Orange
Prep time: 45 min
Cook time: 120 min
Total time: 165 min
Yield: 4 servings
Cuisine: French
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

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

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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

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

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

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

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

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

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

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

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Questions

How long does Duck a l'Orange take?

As written, 165 minutes: 45 of prep and 120 of cooking. The longest single stretch is the hands-off wait in step 1, overnight, or about 8 hours. That wait sits outside the stated prep and cook times, so plan around it.

What oven temperature does Duck a l'Orange need?

For Duck a l'Orange, the oven is set to 375 F (about 190 C) in step 2. The longest stretch at that heat is 1 hour, in step 3. The target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

Why score it in Duck a l'Orange?

Step 1 reads: "The day before, score the whole duck (Pekin or Moulard) skin in a crosshatch pattern." The shallow cuts in step 1 let fat render and seasoning reach further in, and they keep the surface from curling as it tightens in the heat.

What can I use instead of cornstarch in Duck a l'Orange?

The entry for Duck a l'Orange calls for 2 tsp cornstarch. In its place: Use twice as much all-purpose flour and cook it a few minutes longer, or the same amount of arrowroot or tapioca starch.

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

Yes. The dairy in Duck a l'Orange 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.

Which part of Duck a l'Orange can be done ahead?

Everything up to step 1. Step 1 is a built-in pause of overnight, or about 8 hours: "Refrigerate uncovered overnight to dry the skin." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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