Duck à l’Orange
PrintDuck à l’Orange
Duck à l’Orange is a sumptuous French dish featuring succulent roasted duck paired with a sweet and tangy orange sauce. The rich, crispy duck skin and vibrant sauce create a perfect balance of flavors.
- Total Time: 1h30min
- Yield: 4 portions 1x
- Category: Medium
Ingredients
Units
Scale
- 1 whole duck, patted dry
- 2 tbsp olive oil
- 1 cup orange juice
- 1/2 cup chicken broth
- 1/4 cup white wine
- 2 tbsp sugar
- 1 tbsp vinegar
- 2 tbsp cornstarch mixed with 2 tbsp water
- Salt and pepper
- Orange zest for garnish
Instructions
- Preheat oven to 180°C (350°F).
- Rub the duck with olive oil, salt, and pepper. Roast in the oven for 1 hour, or until the skin is crispy and the meat is cooked through.
- While the duck is roasting, prepare the sauce: in a saucepan, combine orange juice, chicken broth, white wine, sugar, and vinegar. Bring to a boil, then simmer until reduced by half.
- Stir in the cornstarch mixture and cook until the sauce thickens.
- Once the duck is done, let it rest before carving. Serve with the orange sauce and garnish with orange zest. Enjoy!
