Orange Duck (Duck à l’Orange)

AuthorJulia ForesekCategory, , DifficultyIntermediate
Yields2 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
For the Duck:
 2 duck breasts, skin scored in a crosshatch pattern
 Salt and pepper to taste
For the Orange Sauce:
 1 cup freshly squeezed orange juice (about 2-3 oranges)
 Zest of 1 orange
 1/4 cup sugar
 1/4 cup white wine vinegar
 1/2 cup chicken or duck stock
 2 tablespoons Grand Marnier or other orange liqueur
 2 tablespoons unsalted butter
 Salt and pepper to taste
1

Prepare the Duck:

Preheat the oven to 400°F (200°C).
Season the duck breasts with salt and pepper.
Place the duck breasts skin-side down in a cold, oven-proof skillet. Turn the heat to medium and cook until the skin is golden and crisp, about 6-8 minutes.
Flip the duck breasts and transfer the skillet to the oven. Roast for 6-10 minutes for medium-rare (or longer, depending on your preference). Remove from the oven and let rest for 5-10 minutes.

2

Make the Orange Sauce:

While the duck is cooking, combine orange juice, orange zest, sugar, and vinegar in a small saucepan.
Bring to a boil, then reduce heat and simmer until the mixture is syrupy and reduced by half.
Add the chicken or duck stock and Grand Marnier. Simmer until the sauce has thickened slightly.
Remove from heat and whisk in the butter. Season with salt and pepper.

3

Serve:

Slice the duck breasts and arrange them on plates.
Drizzle the orange sauce over the duck slices.
Serve with your choice of sides, like roasted vegetables or a green salad.

Ingredients

For the Duck:
 2 duck breasts, skin scored in a crosshatch pattern
 Salt and pepper to taste
For the Orange Sauce:
 1 cup freshly squeezed orange juice (about 2-3 oranges)
 Zest of 1 orange
 1/4 cup sugar
 1/4 cup white wine vinegar
 1/2 cup chicken or duck stock
 2 tablespoons Grand Marnier or other orange liqueur
 2 tablespoons unsalted butter
 Salt and pepper to taste

Directions

1

Prepare the Duck:

Preheat the oven to 400°F (200°C).
Season the duck breasts with salt and pepper.
Place the duck breasts skin-side down in a cold, oven-proof skillet. Turn the heat to medium and cook until the skin is golden and crisp, about 6-8 minutes.
Flip the duck breasts and transfer the skillet to the oven. Roast for 6-10 minutes for medium-rare (or longer, depending on your preference). Remove from the oven and let rest for 5-10 minutes.

2

Make the Orange Sauce:

While the duck is cooking, combine orange juice, orange zest, sugar, and vinegar in a small saucepan.
Bring to a boil, then reduce heat and simmer until the mixture is syrupy and reduced by half.
Add the chicken or duck stock and Grand Marnier. Simmer until the sauce has thickened slightly.
Remove from heat and whisk in the butter. Season with salt and pepper.

3

Serve:

Slice the duck breasts and arrange them on plates.
Drizzle the orange sauce over the duck slices.
Serve with your choice of sides, like roasted vegetables or a green salad.

Orange Duck (Duck à l’Orange)
IngredientsDirections
Visited 2,234 times, 1 visit(s) today