Best Roasted Duck à l’Orange Recipe
This recipe for Best Roasted Duck A L’Orange delivers a succulent, perfectly crispy-skinned duck infused with fragrant herbs and served with a flavorful orange sauce and marinated orange slices. The duck is first browned to lock in flavor, then slow-roasted with vegetables and herbs, and finished with a zesty orange glaze for a sophisticated French-inspired dish ideal for special occasions.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: French
Ingredients
Scale
For the Duck:
- 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)
For the Orange Sauce:
- 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
For the Orange Garnish:
- 3 tbsp orange liqueur (Grand Marnier)
- 3 oranges, zested and sliced
Instructions
- Prepare and Brown the Duck: Preheat your oven to 325°F (160ºC). Season the whole duck generously with salt and pepper. Heat a large cast-iron skillet over medium-high heat and brown the duck on all sides for about 10 minutes. This will help crisp up the skin and enhance the duck’s flavor.
- Roast the Duck with Vegetables and Herbs: In a baking pan, arrange the garlic heads, quartered onion, carrots, and your choice of fresh thyme, rosemary sprigs, 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 ensure the skin crisps evenly.
- Prepare the Sauce: While the duck roasts, combine apple cider vinegar, fresh orange juice, and honey in a small saucepan and bring to a boil. Gradually add the chicken broth while stirring constantly to blend the mixture smoothly. Remove from heat and set aside to steep and develop flavor.
- Marinate Orange Slices: Blanch the orange slices by boiling them briefly for 2 minutes, then transfer to a bowl and pour over the orange liqueur. Let the slices marinate as the duck continues roasting to infuse the oranges with rich liqueur flavor.
- Finish Roasting with Marinated Oranges: After 90 minutes, remove the duck from the oven and cover loosely with foil to keep warm. Increase oven temperature to 450°F (230ºC). Arrange the marinated orange slices around the duck and sprinkle both the orange slices and duck with fresh orange zest. Return to oven and roast an additional 10–15 minutes until the skin is crisp and golden brown.
- Serve and Enjoy: Remove duck from oven and let rest for a few minutes to retain juices. Carve and serve alongside roasted vegetables and marinated orange slices. Drizzle with the prepared orange sauce to complete this elegant, flavorful dish.
Notes
- Turning the duck every 30 minutes during roasting ensures even cooking and a crispy skin.
- Using a cast-iron skillet for browning helps achieve a deep, flavorful crust on the duck’s skin.
- Blanching orange slices reduces bitterness and softens them for better flavor absorption when marinated.
- Allow the sauce to steep off heat to meld flavors before serving.
- Resting the duck before carving ensures juicier meat.
- Preferably use fresh herbs for the best aromatic impact.
Keywords: Roasted Duck, Duck A L’Orange, French Duck Recipe, Orange Sauce Duck, Herb Roasted Duck, Crispy Duck Skin
Find it online: https://annakocht.com/best-roasted-duck-a-lorange-recipe/
