Classic French Duck a L'Orange
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
1 hr 40 mins
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Total Time
2 hrs
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Servings
4 people
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Calories
980 kcal
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Course
Main Course
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Cuisine
French
Classic French Duck a L'Orange
Description
This preparation begins by piercing the duck skin angled to avoid piercing meat, facilitating fat rendering during roasting. The duck is first cooked at a moderate temperature atop celery leaves for even crisping and then finished at higher heat to develop a golden, crisp skin. The roasting process takes about two hours.
The sauce is crafted by caramelizing sugar with red wine vinegar, then gradually adding duck or beef stock to create a flavorful base. Fresh orange zest and juice provide a citrus brightness, while Grand Marnier adds depth and subtle sweetness. Orange segments garnish the final presentation, contributing fresh texture and vibrant flavor contrasts to the rich duck.
This dish presents a balance of rich poultry and bright citrus, suitable for refined dinners where the interplay between crisp skin and sweet-sour sauce highlights classic French technique.
Ingredients
- 2 duck fat, like mallards or pintail
- salt
- 3 tablespoons sugar
- 1/4 cup red wine vinegar
- 2 cups duck stock or beef stock
- 4 orange sweet variety
- 1 tablespoon arrowroot or corn starch
- 3 tablespoons Grand Marnier or other orange liqueur
- 1/4 teaspoon orange bitters (optional)
- 2 tablespoons butter room temperature
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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