Classic French Duck a L'Orange

Name: Classic French Duck a L'Orange
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 4 people
Ingredients: 2 fat ducks, like mallards or pintail; salt; 3 tablespoons sugar; 1/4 cup red wine vinegar; 2 cups duck stock or beef stock; 4 sweet oranges; 1 tablespoon arrowroot or corn starch; 3 tablespoons Grand Marnier or other orange liqueur; 1/4 teaspoon orange bitters; 2 tablespoons room temperature butter

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Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
2 hrs
Servings
4 people
Calories
980 kcal
Course
Main Course
Cuisine
French

Classic French Duck a L'Orange

Elizabeth Hodge

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This is an adaptation of Julia Child's recipe for French duck a l'orange, a dish that is a classic for a reason. Use fat ducks for this, either wild or domesticated. A small, fat goose is another option.

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Ingredients

Servings

2 fat ducks, like mallards or pintail
salt
3 tablespoons sugar
1/4 cup red wine vinegar
2 cups duck stock or beef stock
4 sweet oranges
1 tablespoon arrowroot or corn starch
3 tablespoons Grand Marnier or other orange liqueur
1/4 teaspoon orange bitters (optional)
2 tablespoons room temperature butter

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Instructions

Use a needle or sharp knife point to pierce the skin of the fat ducks all over, taking care to not pierce the meat itself; go in at an angle. This helps the fat render out of the bird. Salt the ducks well and preheat the oven to 325°F.
Put the ducks in an ovenproof pan. I rest them on celery leaves to prop them above the level of the pan; this helps them crisp better. If you want, surround the duck with some root vegetables. Roast for 90 minutes.
Take the pan out and increase the heat to 425°F. When it hits this temperature, put the birds back in the oven and roast until the skin is crispy, about 15 to 20 minutes.
Meanwhile, boil the vinegar and sugar in a small pot until it turns brown. Pour in the stock little by little, stirring all the while. Set aside.
Shave the peel off the oranges, grating some fine and keeping the peel of 2 oranges in large pieces. Juice 2 oranges. Cut segments from the other 2 oranges. Here is a tutorial on how to do that.
When the ducks are ready, remove them from the oven and let them rest on a cutting board.
Finish the sauce. Bring it to a simmer, then add about 1/2 cup of orange juice and the large bits of peel. Simmer 5 minutes. Whisk together a little of the sauce with the starch, and, when it's mixed well, stir it into the saucepot to thicken. Add the Grand Marnier and enough salt and orange bitters to taste. Swirl in the butter one tablespoon at a time.
To serve, carve the duck and arrange on plates. Give everyone some orange supremes and pour over the sauce. Garnish with the grated zest, and serve with good bread, mashed potatoes or celery root, or polenta.

Nutrition Information

Show Details

Calories 980kcal (49%) Carbohydrates 31g (10%) Protein 26g (52%) Fat 81g (125%) Saturated Fat 29g (145%) Trans Fat 1g Cholesterol 160mg (53%) Sodium 410mg (17%) Potassium 870mg (25%) Fiber 3g (12%) Sugar 26g (52%) Vitamin A 791IU (16%) Vitamin C 75mg (83%) Calcium 87mg (9%) Iron 5mg (28%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 980 kcal

% Daily Value*

Calories	980kcal	49%
Carbohydrates	31g	10%
Protein	26g	52%
Fat	81g	125%
Saturated Fat	29g	145%
Trans Fat	1g	50%
Cholesterol	160mg	53%
Sodium	410mg	17%
Potassium	870mg	19%
Fiber	3g	12%
Sugar	26g	52%
Vitamin A	791IU	16%
Vitamin C	75mg	83%
Calcium	87mg	9%
Iron	5mg	28%