1. Recipes

How to Make Duck a l'Orange - A Step-by-Step Guide

Duck à l'orange, also known as canard à l'orange in French, is a classic French dish that combines the rich, succulent flavor of duck with the bright, citrusy notes of oranges. This elegant and delicious dish has been a staple of French cuisine for centuries, and it continues to delight and impress diners around the world.

The combination of tender, juicy duck and the sweet, tangy flavor of oranges creates a harmonious balance of flavors that is truly unbeatable. The dish is tradition...

Read more Snack recipes

Ingredients

  • 2 duck breast halves
  • salt to taste
  • 1 cup chicken broth
  • 2 tablespoons orange liqueur (such as Grand Marnier)
  • 1 tablespoon sherry vinegar
  • 1 tablespoon Seville orange marmalade, or more to taste
  • 2 teaspoons grated orange zest
  • 1 pinch cayenne pepper
  • 1 tablespoon reserved duck fat
  • 1 teaspoon all-purpose flour
  • 1 tablespoon butter

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Additional Time: 15 mins
  • Total Time: 50 mins
  • Servings: 2

  • Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.
  • Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.
  • Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.
  • Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck in skillet, skin-side down, and cook for 6 minutes. Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar.
  • Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.
  • Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top.

    • Nutrition

    354 cal.

    • Total Fat: 21g
    • Saturated Fat: 8g
    • Cholesterol: 130mg
    • Sodium: 593mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 0g
    • Total Sugars: 12g
    • Protein: 20g
    • Vitamin C: 5mg
    • Calcium: 16mg
    • Iron: 3mg
    • Potassium: 19mg

    Categories

    French recipes
    Duck recipes
    Citrus recipes
    Main recipes
    Classic recipes