Duck à l'Orange

How to Make Duck à l'Orange

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1. Heat the oven to 200°C / 400°F (180°C / 355°F fan). Score the duck skin in a diamond pattern without cutting into the meat, and season both sides with the salt and pepper.

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2. Finely grate the zest of 1 orange and squeeze the juice from 3 oranges, which gives about 250 ml. Cut the peel and pith from the remaining orange and slice out the segments, catching any juice.

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3. Place the duck breasts skin side down in a cold, ovenproof frying pan, set it over medium-low heat and cook for 12 to 15 minutes, pouring off the fat as it collects, until the skin is deep golden and crisp.

   Mark done Start 12 min timer

4. Turn the breasts over, sear for 1 minute, then move the pan to the oven for 5 to 6 minutes for medium-rare, or a little longer if you prefer it more done. Transfer to a board and rest for 8 minutes.

   Mark done Start 5 min timer

5. Pour all but 1 tablespoon of fat from the pan. Add the sugar and vinegar and cook over medium heat for 2 to 3 minutes until the syrup turns amber, without stirring.

   Mark done Start 2 min timer

6. Add the orange juice, zest and stock, scraping the base of the pan, and boil for 10 to 12 minutes until reduced to a glossy sauce of about 200 ml.

   Mark done Start 10 min timer

7. Stir in the liqueur, if using, and the cornflour mixture and simmer for 1 minute until slightly thickened. Whisk in the cold butter a piece at a time and add the orange segments and a pinch of salt.

   Mark done Start 1 min timer

8. Slice the duck, spoon over the sauce and serve at once.

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Tips for Making Duck à l'Orange

• Start the duck in a cold pan. The fat melts out slowly and the skin crisps, whereas a hot pan seals the skin and leaves the fat underneath.
• Watch the caramel closely. It goes from amber to bitter in seconds, and it is ready as soon as it turns the colour of a copper coin.
• Save the duck fat that you pour off. It makes the best roast potatoes you will ever eat.

Common Substitutions & Variations

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

What to Serve with Duck à l'Orange

• Dauphinoise potatoes
• Green beans with shallots
• Wilted watercress

Storing & Reheating Duck à l'Orange

Best eaten straight away. Leftover duck keeps in the fridge for up to 2 days and is good cold in a salad, and the sauce keeps for 3 days and reheats gently.

Duck à l'Orange FAQ: Common Questions

Duck à l'Orange Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.