Duck à l’Orange is one of the most classic recipes for cooking duck, offering a rich combination of flavors. This exquisite dish is often served at celebrations or special occasions. It features flavorful, juicy meat paired with a tangy orange sauce that your guests will savor, especially with bread to...
Ingredients
Main Ingredients
duck (about 5.5 lbs or 2.5 kg)1
oranges juice6
Cointreau2cups
sugar100g
margarine
salt
Nutrition (per serving)
Calories
323.3kcal (16.17%)
Protein
0.0g
Carbs
83.3g (30.3%)
Sugars
83.3g (100%)
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Duck with Orange
Prepare the Duck
- Step 1
Thoroughly clean the duck. Make a few cuts on the breast and thighs. Mix margarine with salt and rub this mixture inside the duck and into the cuts.
Marinate the Orange
- Step 1
Peel one of the oranges, removing both the skin and the white pith underneath to expose the pulp. Place the peeled orange in a bowl, pour the Cointreau over it, and let it marinate for at least an hour. After marinating, place the orange inside the duck and reserve the Cointreau.
Prepare Orange Slices
- Step 1
Slice another orange into rounds, leaving the peel on. Cut the rounds in half and place half a slice into each of the cuts made on the duck.
Roast the Duck
- Step 1
Place the duck on a baking tray and drizzle it with the juice of the third orange. Put the tray in the middle of the oven, preheated to 180°C (350°F), with heat on both the top and bottom. Roast for 1 hour, occasionally basting the duck with its juices and the orange juice it releases.
Make the Syrup
- Step 1
In a saucepan, combine the sugar with three tablespoons of water and cook until it forms a syrup. Be careful not to let it caramelize.
Add Orange Slices and Syrup
- Step 1
After the duck has roasted for an hour, remove it from the oven and scatter thin slices of the fourth orange over the baking tray. Using a flat kitchen brush, coat the entire surface of the duck with the syrup. Pour the remaining Cointreau into the tray and return it to the oven for another 30 minutes at 180°C (350°F).
Presentation
- Step 1
Place the duck on a serving platter, drizzle it with the juices from the tray, and garnish with the orange slices.
Nutrition (per serving)
Nutrition (per serving)
Calories
323.3kcal (16.17%)
Protein
0.0g
Carbs
83.3g (30.3%)
Sugars
83.3g (100%)
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the duck is thoroughly cleaned before starting to avoid any unpleasant flavors.
Use fresh juice oranges for the best flavor and aroma.
Baste the duck frequently during roasting to keep it moist and flavorful.
Be cautious when making the syrup; avoid caramelizing it as it can alter the taste.
FAQS
Can I use a different type of orange liqueur instead of Cointreau?
Yes, you can substitute Cointreau with another orange liqueur like Grand Marnier or Triple Sec.
How do I prevent the duck from drying out during roasting?
Baste the duck frequently with its juices and orange juice to keep it moist.
Can I use butter instead of margarine?
Yes, butter can be used as a substitute for margarine in this recipe.
What side dishes pair well with Duck à l’Orange?
Duck à l’Orange pairs well with roasted vegetables, mashed potatoes, or a fresh green salad.
Can I prepare the duck ahead of time?
You can marinate the duck and prepare the orange slices ahead of time, but roasting should be done just before serving for the best results.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia