Duck à l’Orange

Duck à l’Orange

Duck à l’Orange is a classic French dish that exemplifies the art of balancing flavors. This elegant recipe pairs succulent roast duck with a tangy, sweet orange sauce, creating a harmonious and sophisticated meal that’s perfect for special occasions or a gourmet dinner at home.

The crispy skin of the duck complements the vibrant citrus sauce, making each bite a delightful experience. Though it may seem complex, with careful preparation and attention to detail, this dish can be made successfully at home and will impress anyone fortunate enough to enjoy it.

Ingredients:

For the Duck:

• 1 whole duck (about 5-6 pounds), patted dry
• Salt and freshly ground black pepper, to taste
• 1 teaspoon dried thyme
• 1 orange, halved
• 1 onion, quartered
• 2 cloves garlic, crushed

For the Orange Sauce:

• 1 cup orange juice (preferably fresh)
• 1/2 cup chicken or duck stock
• 1/4 cup white wine vinegar
• 2 tablespoons sugar
• 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)
• 1 tablespoon unsalted butter
• 1 teaspoon grated orange zest
• Salt and freshly ground black pepper, to taste

How to Make:

Prepare the Duck: Preheat your oven to 350°F (175°C). Season the duck generously inside and out with salt, black pepper, and dried thyme. Stuff the cavity with the halved orange, quartered onion, and crushed garlic. Tie the legs together with kitchen twine and tuck the wings under the body.

Roast the Duck: Place the duck on a rack in a roasting pan, breast side up. Roast in the preheated oven for about 1 hour and 30 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C). Baste the duck occasionally with its own rendered fat to keep the skin crispy and the meat moist. If the skin is getting too dark, cover it loosely with aluminum foil.

Make the Orange Sauce: While the duck is roasting, prepare the orange sauce. In a saucepan, combine the orange juice, chicken or duck stock, white wine vinegar, and sugar. Bring to a boil, then reduce the heat and simmer for about 10-15 minutes, until the mixture is reduced by half. Stir in the cornstarch mixture and cook for another 2-3 minutes until the sauce has thickened.

Finish the Sauce: Remove the saucepan from the heat and stir in the unsalted butter and grated orange zest. Season the sauce with salt and freshly ground black pepper to taste. If needed, strain the sauce through a fine-mesh sieve to remove any solids.

Serve: Once the duck is done roasting, let it rest for about 10 minutes before carving. Serve the duck slices drizzled with the orange sauce. Accompany with your choice of side dishes, such as roasted vegetables or a simple green salad.

Chef’s Note: For an extra layer of flavor, you can add a splash of Grand Marnier or another orange liqueur to the sauce. If you prefer a more intense sauce, you can simmer it further to reduce it to your desired consistency. To achieve a more refined presentation, garnish with additional orange zest or fresh herbs like parsley.

Nutrition Info: (Note: Nutritional values are approximate and based on a serving size of 1/4 of the duck with sauce, assuming 4 servings from the recipe.)

• Calories: 450 per serving
• Total Fat: 24g
• Saturated Fat: 8g
• Cholesterol: 130mg
• Sodium: 350mg
• Total Carbohydrates: 16g
• Dietary Fiber: 1g
• Sugars: 13g
• Protein: 34g

Duck à l’Orange is a classic dish that brings together the best of French culinary traditions with a touch of modern sophistication. Enjoy this elegant and flavorful meal that’s sure to impress and satisfy!

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