Duck à l’Orange is a renowned French dish that elegantly combines duck’s rich, succulent flavor with a sweet and tangy orange sauce. This classic recipe, hailing from the world of haute cuisine, showcases the duck’s crispy skin and tender meat, beautifully complemented by a citrus-infused glaze that’s both vibrant and refined. Duck à l’Orange is a testament to the harmony of contrasting flavors, offering a dining experience that’s both luxurious and comforting.
AuthorJulia ForesekCategoryFrench, Main Course, Slow Cooked & Braised DishesDifficultyIntermediatePrepare 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.
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.
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
Directions
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.
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.
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.
Perfect Wine Pairing:
- Pinot Noir: A medium-bodied Pinot Noir with its fruity and slightly earthy notes complements the rich duck and the sweet and tangy orange sauce.
- Alternative: A white wine like Viognier or a light and fruity Beaujolais can also complement the dish, contrasting its richness.
