Name: Best Roasted Duck à l’Orange Recipe
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Cuisine: French
Ingredients: 1 small bunch carrots; Fresh thyme leaves; 1 onion, quartered; 1 whole duck (3 lb); 2 garlic bulbs, halved; 2 to 3 rosemary sprigs; 2 tsp salt; Fresh bay leaves; Freshly cracked black pepper (freshly ground preferred); 1/4 cup apple cider vinegar; Juice from 1 orange; 2 cups low-sodium chicken broth; 2 tbsp unsalted butter (preferably Kerrygold); 1 tsp corn flour; 3 tbsp liquid honey; 3 tbsp orange liqueur (Grand Marnier); 3 oranges, zested and sliced

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Introduction

Discover the classic French delight of Roasted Duck A L’Orange, a perfect balance of crispy skin, tender meat, and bright citrus flavors. This recipe guides you through preparing a succulent duck paired with a luscious orange sauce and marinated orange slices for a truly memorable meal.

A white plate holds a beautifully roasted turkey with rich dark brown, crispy skin, sliced into thick layers moving from left to right. On the left side of the turkey, there are fresh, dark green rosemary sprigs, and on the right, a single whole turkey leg with the same crisped skin is placed. Orange slices with caramelized brown edges are arranged around the turkey, with some overlapping near the bottom and top, adding bright orange color and glossy texture. Small roasted garlic bulbs with golden toasted tops and green leaves are placed near the orange slices on the right side, completing the presentation. The plate sits on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small bunch carrots
Fresh thyme leaves
1 onion (quartered)
1 whole duck (3 lb)
2 garlic bulbs (halved)
2 to 3 rosemary sprigs
2 tsp salt
Fresh bay leaves
Freshly cracked black pepper
1/4 cup apple cider vinegar
Juice from 1 orange
2 cups low-sodium chicken broth
2 tbsp unsalted butter
1 tsp corn flour
3 tbsp liquid honey
3 tbsp orange liqueur
3 oranges (zested and sliced)

Instructions

Step 1: Preheat your oven to 325°F (160ºC). Season the whole duck generously with salt and freshly cracked black pepper. Heat a large cast-iron skillet over medium-high heat and brown the duck on all sides for about 10 minutes to crisp the skin and enhance flavor.
Step 2: In a baking pan, arrange the halved garlic bulbs, quartered onion, carrots, and herbs including fresh thyme, rosemary, and bay leaves. Place the browned duck on top of the vegetables. Roast in the preheated oven for 90 minutes, turning the duck upside down every 30 minutes to ensure even cooking and crisping.
Step 3: While the duck roasts, prepare the sauce. In a small saucepan, bring the apple cider vinegar, orange juice, and honey to a boil. Gradually stir in the chicken broth and cook briefly. Remove from heat and set aside to steep.
Step 4: Blanch the orange slices by boiling them in water for 2 minutes. Transfer to a bowl and pour the orange liqueur over them. Let the slices marinate as the duck continues roasting to infuse rich flavor.
Step 5: After 90 minutes, remove the duck from the oven and cover with foil. Increase oven temperature to 450°F (230ºC). Arrange the marinated orange slices around the duck and sprinkle orange zest over both the duck and slices. Return the duck to the oven and roast for an additional 10 to 15 minutes until the skin is golden and crisp.
Step 6: Remove the duck and allow it to rest for a few minutes to keep its juices. Carve the duck and serve alongside roasted vegetables and the marinated orange slices. Drizzle with the prepared orange sauce and enjoy your elegant meal.

Tips & Variations

Using freshly ground black pepper adds more aroma compared to pre-ground varieties.
Substitute chicken broth with vegetable broth for a lighter sauce.
For a sweeter sauce, increase the honey by one tablespoon or adjust to taste.
Allow the duck to rest uncovered if you prefer extra crispy skin.

Storage

Store any leftover duck and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid drying out the meat. The orange slices are best consumed fresh but can be refrigerated for up to one day.

How to Serve

The dish shows a sliced roasted turkey with a dark, crispy skin, arranged in thick layers in the center of a white oval plate. The turkey slices have a tender, light brown inside with a thin crust of pepper seasoning. Around the turkey, there are bright orange roasted orange slices forming a semi-circle towards the back right side of the plate. On the front right and left sides, there are whole garlic bulbs with their white papery skin and fresh green rosemary sprigs scattered beneath and around the turkey. Large green leaves are also placed near the garlic for extra color. The plate sits on a white marbled surface, with a lemon and a dark roasting pan blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a larger duck or different poultry?

Yes, you can use larger ducks or even a goose, but cooking times will increase. Adjust roasting time according to the weight, checking for an internal temperature of about 165°F (74ºC).

What can I substitute for orange liqueur?

If you prefer a non-alcoholic option, use additional orange juice with a splash of vanilla extract or orange syrup to mimic the flavor profile of the orange liqueur.