epicurious4.6
Duck à l'Orange
Crispy duck skin and luscious orange sauce combine in this classic French dish that would make Julia Child swoon. Get our duck à l'orange recipe here.
👥 4 Servings⏱️ Prep & Cook: 2h 15m🔥 Cook: 45 min👤 The Gourmet Test Kitchen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
- ●pan
- ●cutting board
- ●saucepan
- ●spatula
- ●peeler
📝 Preparation Steps
1
Duck
2
Place a rack in middle of oven; preheat to 475°. Whisk together 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. freshly ground black pepper, 1 tsp. ground coriander, and ½ tsp. ground cumin in a small bowl. Pat one 5–6-lb. whole Pekin duck, neck and giblets removed, dry and sprinkle inside and out with spice mixture. Cut 1 orange in half through the equator; cut one of halves into quarters. Stuff duck cavity with orange quarters along with 4 onion wedges (from 1 small onion, cut through root end into 8 wedges), 4 sprigs marjoram, 4 sprigs thyme, and 2 sprigs parsley.
. Diamond Crystal or 1¾ tsp. Morton kosher salt1 TbspKosher salt. freshly ground black pepper1 tsp. ground coriander1 tsp5–6-lb. whole Pekin duck, neck and giblets removed1orange1⅓ cup fresh orange juice½ orange, zest removed in wide strips with a vegetable peeler, strips thinly sliced
3
Squeeze juice from remaining orange half into another small bowl. Add ½ cup dry white wine and ½ cup duck or chicken stock or low-sodium chicken broth and stir to combine. Set aside.
orange1⅓ cup fresh orange juice½ orange, zest removed in wide strips with a vegetable peeler, strips thinly sliced½ cup duck or chicken stock or low-sodium chicken brothDuck or chicken stock or low-sodium chicken broth (if needed)
4
Spread out ½ medium carrot, halved lengthwise, ½ celery stalk, and remaining 4 onion wedges in a roasting pan. Place duck on top of vegetables and roast ⏱️ 30 minutes.
5
Reduce oven temperature to 350°. Remove roasting pan from oven and pour in reserved orange juice mixture. Return pan to oven and roast duck until an instant-read thermometer inserted into a thigh near the bone registers 170°, 1–1¼ hours. Remove from oven.
orange1⅓ cup fresh orange juice½ orange, zest removed in wide strips with a vegetable peeler, strips thinly sliced
6
Heat broiler. Broil until duck skin is golden brown, about ⏱️ 3 minutes.
7
Using tongs, carefully tilt duck so juices run from cavity into pan. Transfer duck to a cutting board and let rest ⏱️ 15 minutes; set roasting pan with vegetables and juices aside.
8
Sauce
9
While the duck is roasting, cook ⅓ cup sugar in a small heavy saucepan over medium heat, undisturbed, until starting to melt. Continue to cook, stirring occasionally with a heatproof rubber spatula, until sugar is fully melted and caramel turns deep golden in color. Reduce heat to low and carefully add ⅓ cup fresh orange juice and 2 Tbsp. white wine vinegar to caramel (mixture will bubble vigorously and might spatter); season with a pinch of kosher salt. Bring to a simmer and cook, stirring often, until caramel is dissolved and mixture is combined. Remove orange syrup from heat.
orange1⅓ cup fresh orange juice½ orange, zest removed in wide strips with a vegetable peeler, strips thinly sliced. white wine vinegar2 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt1 TbspKosher salt
10
Remove vegetables from reserved roasting pan; discard. Pour pan juices through a fine-mesh sieve into a measuring glass; skim duck fat and reserve for another project. You should have 1 cup pan juices; if you don’t, add duck or chicken stock or low-sodium chicken broth to get you there.
½ cup duck or chicken stock or low-sodium chicken brothDuck or chicken stock or low-sodium chicken broth (if needed)
11
Stir together 1 Tbsp. all-purpose flour and 1 Tbsp. unsalted butter, room temperature, in a small bowl to form a paste. Pour pan juices into a small heavy saucepan and bring to a simmer. Whisking constantly, add flour mixture followed by orange syrup and orange zest (from ½ orange, zest removed in wide strips with a vegetable peeler, strips thinly sliced). Simmer, whisking, until sauce is slightly thickened, about ⏱️ 5 minutes.
. all-purpose flour1 Tbsp. unsalted butter, room temperature1 Tbsporange1⅓ cup fresh orange juice½ orange, zest removed in wide strips with a vegetable peeler, strips thinly sliced
12
Serve duck with orange sauce alongside. Editor’s note: This recipe for duck à l’orange was first printed in the June 1943 issue of ‘Gourmet.’ Head this way for more of our best Christmas dinner ideas →
orange1⅓ cup fresh orange juice½ orange, zest removed in wide strips with a vegetable peeler, strips thinly sliced
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