Duck à l’Orange (Classic French Duck with Orange Sauce Recipe)

Crispy duck served with a sweet and tangy orange sauce, a French classic.

Ingredients (Serves 4)

For the Duck:

• 1 whole duck (about 2–2.5 kg)

• Salt and freshly ground black pepper

• 2 tbsp olive oil

For the Orange Sauce:

• 200 ml fresh orange juice (about 3–4 oranges)

• Zest of 1 orange

• 100 g sugar

• 50 ml white wine vinegar

• 200 ml duck or chicken stock

• 50 g unsalted butter, cold, cubed

• 1 tbsp Grand Marnier or orange liqueur (optional)

• Salt and freshly ground black pepper

Preparation

1. Prepare and roast the duck:

   • Preheat oven to 180°C (350°F).

   • Season duck inside and out with salt and pepper.

   • Rub with olive oil and place on a roasting rack.

   • Roast for 1 hour 30 minutes to 2 hours, basting occasionally, until skin is golden and crispy.

2. Make the orange sauce:

   • In a small saucepan, combine sugar and white wine vinegar over medium heat to make a caramel.

   • Carefully add orange juice and zest, stirring until smooth.

   • Pour in duck or chicken stock and simmer for 10–15 minutes until slightly reduced.

   • Whisk in cold butter cubes off heat for a glossy finish.

   • Stir in Grand Marnier if using, and season with salt and pepper.

3. Serve:

   • Carve duck into portions and arrange on a serving platter.

   • Spoon orange sauce over the duck or serve on the side.

   • Garnish with orange slices or fresh herbs if desired.

Serving Suggestions

• Serve with roasted potatoes, green beans, or sautéed vegetables.

• Pair with medium-bodied red wine or a light, fruity white wine.