Classic French Duck à l’Orange Recipe

Duck à l’Orange is a timeless dish from French cuisine that combines the richness of duck with the sweet and tangy flavours of orange. Perfect for a special occasion or a sophisticated dinner at home, this recipe is sure to impress guests with its balance of taste and elegance. Let’s take a look at how to prepare this exquisite meal.

Course Main Course

Cuisine french

Keyword Classic French Duck à l’Orange Recipe, Duck à l’Orange

Prep Time 20

Cook Time 45

Servings People

Calories 303

Ingredients

4 duck breasts (skin on, whole)
2 large oranges (zest and juice)
100 ml freshly squeezed orange juice (extra)
100 ml chicken stock
2 tbsp red wine vinegar
2 tbsp caster sugar
1 tbsp corn flour
50 g unsalted butter
Salt and freshly ground black pepper
Fresh parsley (optional, for garnish)

Instructions

Preparation of the Duck Breasts

Preheat the oven to 200°C (fan 180°C) or Gas Mark 6. Pat the duck breasts dry with kitchen paper. Lightly score the skin of each duck breast in a criss-cross pattern, ensuring you don’t cut through to the meat. Season generously with salt and black pepper on both sides.

Cooking the Duck Breasts

Heat a large, oven-safe frying pan over medium heat. Place the duck breasts skin-side down in the pan (no oil is needed, as the fat will render out). Cook for about 6–8 minutes, allowing the skin to become golden and crispy. Turn the breasts over and sear the meat side for 2 minutes. Transfer the pan to the preheated oven and roast for an additional 8–10 minutes for medium-rare (or 12–15 minutes if you prefer well-done). Once cooked, remove from the oven and let the duck breasts rest on a warm plate, loosely covered with foil.

Making the Orange Glaze

While the duck rests, prepare the orange glaze. Pour off excess fat from the frying pan, leaving about 1 tablespoon. Return the pan to medium heat. Add the red wine vinegar and caster sugar, stirring until the sugar dissolves and forms a caramel-like consistency. Gradually add the orange juice (including the freshly squeezed 100ml) and chicken stock. Bring the mixture to a simmer and allow it to reduce

Thickening the Sauce

In a small bowl, mix the corn flour with a little water to form a smooth paste. Whisk this into the sauce and cook for another 3–4 minutes, allowing it to thicken. Stir in the orange zest and butter for a glossy finish. Taste and adjust the seasoning if necessary.

Serving

Place each whole duck breast on a serving plate. Drizzle the orange glaze generously over the top, ensuring the skin remains crispy. Garnish with fresh parsley if desired. Serve with your choice of accompaniments, such as roasted potatoes, steamed greens, or a light salad.

Notes

Cooking Tips

Achieving culinary success with Duck à l’Orange hinges on mastering a few essential techniques. The star of the dish is undoubtedly the sauce, where balancing sweetness and acidity is key. The orange and sugar bring a natural sweetness, while the white wine vinegar provides the necessary tang. Fine-tuning these elements can make a world of difference, so don't hesitate to adjust the quantities to suit your palate.

Cooking the duck to perfection involves closely monitoring its internal temperature. Use a reliable meat thermometer to ensure the duck reaches an internal temperature of 165°F. This precision helps achieve crispy skin while keeping the meat juicy. An evenly browned exterior is just as crucial, so sear the duck on all sides before transferring it to the oven.

The sauce preparation also deserves special attention. Once the orange juice, sugar, and vinegar mixture has reduced by half, the addition of chicken stock and orange liqueur enriches the flavours. To get the perfect consistency, gradually incorporate the corn starch mixture, stirring constantly until the sauce thickens just right.

Timing is another critical factor. Allow the duck to rest after roasting; this step helps redistribute the juices, making each bite succulent. Meanwhile, ensure the sauce doesn't over-reduce; aim for a consistency that lightly coats the back of a spoon without becoming overly thick or concentrated.

By mastering these cooking techniques, you’ll not only create an exquisite Duck à l’Orange but also elevate your culinary skills to new heights.

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